Place beans in a heavy, large pot and cover with plenty of water. Soak for 1 hour. Put chicken breasts in a large skillet; cover with 3 ½ cups water. Bring to boil and simmer, covered, 30 min. Remove from pan, reserving liquid and let cool. When chicken is cool, remove bones and shred the meat. Drain beans, rinse and set aside. In same pot heat oil over medium heat. Add onions and cook, stirring for 1 min. Add garlic, chilies, cumin, oregano, cloves and cayenne pepper and cook 2 min. more. Add beans, stock and reserved chicken cooking liquid. Bring to a boil, cover and simmer, stirring occasionally, until beans are tender, about 2 hours. Add salt to taste and adjust seasoning. Before serving, add shredded chicken and cheese; stir until cheese is melted and chicken is heated through. Garnish, if desired, with diced tomatoes, grated.
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