1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas

Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados
Soak beans in water to cover for 24 hours then drain. In slow cooker/Crock Pot or large kettle,
combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.

by estee

Pizza Dough:

400 gr High Protein Wheat Flour
50 gr sugar
1/2 teaspoon salt
100 cc zaitun oil
15 gr yeast
170 cc water

Step by Step Procedure:
- Mix all ingredients,blend (throw down forcefully) until have a neat ball,let dough for 1 hour,and defalted.
- Mold like you want,stick dough that have molded with fork,preheat oven to 450F.
- Remove from the oven and then sow with toping what ever you like

Ingredient for Toping:
10 Tomatos,strip it and chop
1 Bombay Onion,chop
6 garlic,chop
150 gr baked chicken slice it
1/2 teaspoon oregano
1/2 teaspoon basil leafe
1/2 sheet bayleafe
4 spoon parmesan cheese
200 gr mozzarella cheese,scrape
zaitun oil

Procedure for toping making:
- all ingredient is fry but not until crunchy,except mozzarella