Ingredients

  • 2 15-ounce cans of Bush's Black Beans
  • 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
  • 2 15-ounce cans of Bush's Cannellini beans, pureed
  • 2-3 medium carrots, chopped into pieces
  • 2 celery stalks, chopped into pieces
  • 1½ cups chicken broth
  • 2 garlic cloves, chopped (I use the minced in the jar)
  • 1 3-ounce can diced green chilies
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried crushed red pepper
  • seasoned salt and pepper
  • 1 Tablespoon vegetable oil

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total.
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  • Length: 10 minutes

Step 2

  • Remove chicken from pot and set aside.
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Step 3

  • Pour off all but 1 tablespoon fat from pot; add garlic,carrots celery and seasonings and saute until tender.Stir in broth and pureed cannellini beans, stir to incorporated then add black beans, green chilies and chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
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  • Length: 30 minutes

Step 4

  • Let stand, covered, for 10 minutes before serving.
  • Length: 10 minutes

Step 5

  • Serve in bowls with biscuits for dipping.
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