- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 shallot, diced
- 1/2 onion, diced
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 to 2 pounds shredded cooked chicken
- 2 cups dry black beans (available in the bulk section)
- Salt and pepper to taste
Directions
Sauté the shallot, onion and garlic in olive oil until lightly browned.
Pour the broth into a stockpot. Add the vegetables, chicken and beans. If necessary, add water to ensure the beans are covered completely. Simmer over low heat for 3 hours or until the beans are tender. Season with salt and pepper.
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