Cooking Japanese Spider Crab Chilli

Ingredients:

• Two (2) pounds white kidney beans
• Two (2) pieces medium onions, chopped
• One (1) can of green chillies, diced
• One (1) tablespoon garlic, minced
• Three (3) tablespoon ground cumin
• One-fourth (1/4) cup cilantro, chopped
• Two (2) tablespoon oregano, chopped
• One-half (1/2) cayenne pepper
• One (1) teaspoon ground cloves
• One (1) piece ham hock
• One (1) gallon chicken stock
• Twelve (12) ounces cheese, shredded
• Twenty four (24) ounces sour cream
• One-fourth (1/4) cup bacon, crisped and crumbled
• A pack of croutons

Directions:

1. Prepare a container with cover and place washed kidney beans. Put water on the container with 3 inches level over the beans. Cover the container overnight.
2. Prepare a large pot over medium heat. Sauté chillies, onion and garlic until soft. Add oregano, cilantro, ground cumin and cloves. Stir for 2 minutes. Add chicken stock, beans and ham hock in the large pot. Wait for another 4 to 5 minutes until the beans soften.
3. Add the crab meat, cheese and sour cream. Stir lightly for 2 minutes. Garnish with bacon and croutons.
4. Makes 8 servings

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