1 onion, diced or (1/2 c. chopped, dried onions)
2 cloves garlic, chopped or ( 1/2 t. garlic powder)
1 T. olive oil
2 cups chicken broth
1 to 2 pounds shredded, cooked chicken
2 cups dry black beans (rinsed and cleaned) They could be soaked overnight to shorten the cooking time.
salt and pepper to taste
Pour the broth into a stockpot. Add the vegetables, chicken and beans. If necessary, ad water to ensure the beans are completely covered. Simmer over low heat for 3 hours or until the beans are tender. Season with salt and pepper.
2 cloves garlic, chopped or ( 1/2 t. garlic powder)
1 T. olive oil
2 cups chicken broth
1 to 2 pounds shredded, cooked chicken
2 cups dry black beans (rinsed and cleaned) They could be soaked overnight to shorten the cooking time.
salt and pepper to taste
Pour the broth into a stockpot. Add the vegetables, chicken and beans. If necessary, ad water to ensure the beans are completely covered. Simmer over low heat for 3 hours or until the beans are tender. Season with salt and pepper.
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