2 whole chicken
1/2 tsp salt
1 tsp heaping of ground cumin
1 Tbsp coconut oil
1 lg can of Green Enchilada Sauce
1 lb of White Nav Beans
1 lb of Other White Beans (I used Peruvean beans)
The reason I cook the beans separate from the meat is because they cook at different rates. I like the beans to be creamy but not fully bursted so thethey take longer to cook than chicken.