weekend -- had leftovers & used it in White Bean Chicken Chili tonight.

Ingredients:

1 medium onion, chopped
1 large jar Randall Great Northern Beans (not drained)
2 tsp. cumin
1 can beer
1 jar salsa (16 oz.)
1 can chicken broth
2 chicken breasts boiled and shredded
1 brick (8 oz) Monterey Jack Cheese, shreeded

Saute onion in butter until soft, then add rest of ingredients EXCEPT cheese.
Bring to boil to heat through.

You can either add the cheese to chili during cooking, or sprinkle on top when serving.

Also, I always add the entire can of chicken broth, but if you want the chili thicker, you don't have
to add the entire can - you can play with the recipe to make it to your liking!