- 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
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.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.Become a member