Place the beans in a small saucepan with 4 cups of water and 1 tablespoon salt and simmer for 1½ hours or until just tender. In a small glass bowl, melt the 4 tablespoons of butter in the microwave. Add the flour and mix well. Reserve the roux mixture for later.

In a 3-quart sauce or stock pot, melt the 1 tbsp. butter and add the garlic. Sweat for a few minutes on low heat. Add all the vegetables and the chicken to the pot; stir a few times and add the water and bouillon. Bring to a simmer and add the milk and the cream. Add all seasonings except cilantro and simmer for 10 minutes. Add the roux to thicken the soup and cook at low simmer for another 5 minutes. Drain the beans and add them to the soup. Add the cilantro and stir will before serving.