1. Drain and rinse beans well under hot water. Add to chicken broth and bay leaves in a large pot. Simmer while preparing veggies. 2. Saute red and green pepper and shallots in 1/2 c extra-virgin olive oil, until shallots are translucent. Add garlic, cumin, and oregano and cook for about 2 minutes. 3. You may puree the peppers, shallots and garlic, or add the mix to the bean/chicken stock as is. Add tabasco sauce, salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
