Spicy Buffalo Chicken & Bean Pot

Step 1: Combine the dry ranch dressing mix with garlic powder.

Step 2: Place the chicken in a bowl. Sprinkle dry dressing mix over chicken and coat thoroughly (Use your hands for mixing this will make sure all the chicken is coated completely) Cover and refrigerate to marinate 2 hours or up to 48 hours.

Step 3: In a Dutch oven or large pot, sauté celery, onion and carrots in hot oil & butter for 3-4 minutes. Add garlic and continue cooking for 2 minutes.

Step 4: Add in all the chicken broth, 1 cup of water, green chilies, and beans along with seasoning packet, stir well and bring to a boil. Reduce heat to low, cover and cook beans at a slow simmer for around 2 hours, add salt and pepper in around half way through cooking time and more if needed towards the end of cooking.

Step 5: Check beans throughout cooking and add more water if needed. It is necessary to maintain enough liquid for the beans to cook but not so much that things become soupy (you want to maintain a “chili-like” consistency throughout cooking)

Step 6: Once beans have cooked for 2 hours, add chicken, cover and continue cooking over low heat for two more hours.

Step 7: Remove chicken from pot and cover tightly with aluminum foil; set aside. Continue cooking beans for one more hour or until tender.

Step 8: Once cooled, cut chicken into bite-sized pieces. Add chicken and hot wing sauce to beans and stir well. Remove from heat and let rest, covered, for 15-20 minutes.

Step 9: Serve with crumbled bleu cheese and diced green onion if desired.