BROWSE THE COLGIN COOKBOOK

BLACK BEAN AND SMOKED CHICKEN SOUP

Ingredients:
½ cup dried black beans
2 cups water
1 bay leaf
Light vegetable oil cooking spray
½ cup peeled and chopped broccoli stems
½ cup scraped and cubed carrot (1 medium carrot)
1 cup scraped and cubed celery (2 medium stalks)
1 cup chopped onion (1 medium onion)
1 tablespoon dried thyme
1 tablespoon dried basil
½ cup dry white wine
8 oz. boneless, skinless chicken breast
4 tablespoons barbecue sauce (no-oil variety)
1 cup chicken stock, fat skimmed off
12 oz. evaporated skim milk
2 cups broccoli florets (1 bundle)
1 tablespoon cornstarch dissolved in 2 tablespoon cold water
1 tablespoon COLGIN NATURAL HICKORY LIQUID SMOKE
1 tablespoon COLGIN WORCESTERSHIRE SAUCE
1 teaspoon Tabasco sauce
¼ cup chopped fresh cilantro

Instructions:
Pick over and rinse beans. Place in large bowl and cover completely with cold water. Let the beans soak overnight (or at least 8 hours).
Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and bay leaf. Bring to boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain beans and discard bay leaf. Preheat oven to 400 F.
Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half.
In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 minutes on the top shelf of the oven. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes.
Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3