3 cans (15 ounce each) black beans, drained and rinsed
1 can (26 oz.) Swanson chicken stock, divided
2 bay leaves
Salt and pepper to taste
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Let's Make It
1. Heat vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Add chicken and cook until well browned.
2. Meanwhile, pour 1 can of the black beans along with 1/4 cup chicken stock into the bowl of a blender, and pulse until finely chopped, but not quite smooth.
3. Pour bean puree, rest of chicken stock, and bay leaves into saucepan, bring to a boil over medium-high heat. Then add cooked chicken and onions, and rest of the black beans. Reduce heat to medium-low, cover, and simmer 1 hour, several hours would be best. Season to taste with salt and pepper before serving.