Artist Maurie Harrington   1 1/2 cups dry yellow-eye beans 2
cloves garlic minced 1 1/2 cups chopped chicken or turkey 1
tablespoon instant chicken bouillon granules 1/2 cup chopped
onion 1 tablespoon cooking oil 3 tablespoons chopped green
chilies 1 teaspoon ground cumin  Step 1: Rinse beans. In a large
saucepan combine beans and 4 1/2 cups cold water. Bring to boil;
reduce heat. Simmer 2 minutes. Remove from heat. Cover and let
stand 1 hour. (Or, omit simmering; soak beans in cold water
overnight in covered pan or bowl. Cover beans with generous
amount of water). Drain and rinse beans.  Step 2: In the same
pan combine beans and 6 cups fresh water. Bring to a boil:
reduce heat. Cover and simmer about 1 to 1 1/4 hours or until
just tender, stirring occasionally. Add more liquid during
cooking if necessary.  Step 3: Drain beans reserving cooking
liquid. Add water to cooking liquid, in necessary, to equal 4
cups of liquid.  Step 4: In a Dutch oven or large saucepan, cook
onion and garlic in oil just until tende