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Black Bean and Smoked Chicken Soup Recipe

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This recipe for Black Bean and Smoked Chicken Soup, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, May 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. dried black beans
2 c. water
1 bay leaf
Vegetable oil cooking spray
1/2 c. peeled, chopped broccoli stems
1/2 c. scraped and cubed carrots
1 c. scraped and cubed celery
1 c. chopped onion
1 T. dried thyme
1 T. dried basil
1/2 c. cooking wine or sparkling cider
8 oz. boneless, skinless chicken pieces
4 T. barbecue sauce (no oil variety)
1 c. chicken stock
12 o. evaporated skim milk
2 c. broccoli florets
1 T. cornstarch dissolved in 2 T. cold water
1 T. liquid smoke
1 T. Worcestershire sauce
1 tsp. Tabasco sauce
1/4 c. chopped fresh cilantro

Directions:
Directions:
Rinse beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (at least 8 hours).
Drain the beans and transfer them to a medium saucepan. Add the 2 c. water and bay leaf. Bring to a boil over medium heat and cook for 15 minutes.
Reduce heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain and discard bay leaf.
Preheat oven to 400
Place a heavy stockpot over medium heat for 1 minute, then spray it twice with the vegetable oil. Add broccoli stems, carrots, celery and onion. Cover, reduce the heat to low, cook for 5 minutes, stirring once or twice. Stir in the thyme, basil and wine. Simmer uncovered about 15 minutes, until the wine has been reduced by half.
Coat chicken thoroughly with the barbecue sauce and bake 10 minutes on the top shelf of the oven. Remove and cool until just long enough to handle. Cut the chicken into small cubes.
Add chicken, chicken stock and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and broccoli florets. Cook 5 minutes, stirring if needed to keep the soup from coming to a boil. Add dissolved cornstarch and cook for 2 minutes more, stirring constantly. Stir in liquid smoke, Worcestershire sauce and Tabasco sauce.
Garnish with chopped cilantro.

Personal Notes:
Personal Notes:
Overnight soaking makes for the best beans -- plump and tender -- but you can use this alternative method to save time. Put the beans into a saucepan large enough to accomodate a volume of water four times that of the beans. Bring to a boil over high heat and boil for 5 minutes. Cover the pan, remove it from the heat, and let the beans sit for 1 hour. Drain before proceeding to the next step of cooking the beans. In a pinch, use canned beans. Just rinse and drain thoroughly.

 

 

 

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