1/2 cup dried black beans
2 cup water
1 bay leaf
1 light vegetable oil cooking
1 spray
1/2 cup broccoli -- peel &
1 dice-stems
1/2 cup carrot -- cubed
1 (1 medium carrot)
1 cup celery -- cubed
1 (2 med stalks)
1 cup chopped onion -- (1 medium)
1 tbsp dried thyme
1 tbsp dried basil
1/2 cup dry white wine
8 oz chicken breasts without
1 skin
4 tbsp barbecue sauce -- (no oil
1 type)
1 cup chicken stock -- fat
1 skimmed
12 oz evaporated skim milk
2 cup broccoli flowerets
1 tbsp cornstarch dissolved in 2 tb
1 cold water
1 tbsp liquid smoke
1 tbsp worcestershire sauce
1 tsp tabasco sauce
1/4 cup fresh cilantro -- chopped
Directions
Pick over and rinse the beans. Put them into a large bowl and cover
completely with cold water. Let the beans soak overnight (or for at
least 8 hours).
Drain the beans and transfer them to a medium saucepan. Add the 2 cups
water and the bay leaf. Bring to a boil over medium heat and cook for
15 minutes. Reduce the heat to lowand simmer, uncovered, for about
20 minutes, until the beans are tender. Drain the beans and
discard the bay leaf.
Preheat the oven to 400 degrees.
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 minutes, until thoroughly heated. Stir in the
evaporated milk and the broccoli florets. Cook for 5 minutes,
stirring if needed to keep the soup from coming to a boil. Add the
dissolved cornstarch and cook for 2 minutes more, stirring
constantly. Stir in the liquid smoke, Worcestershire sauce, and
Tabasco sauce.
Garnish with chopped cilantro.
Fat per serving= 3.6 grams Calories per serving= 368 IN THE
KITCHEN WITH ROSIE by Rosie Daley
Recipe By :
Servings: 4 servings
Black Bean & Smoked Chicken Soup-Daley Recipe brought to you by Recipe Ideas
Categories: Bean; Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
We can read the history of `recipes` far back into distant history, at least as far back into history as the ancient Egyptians, and maybe even further. However, these, early cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to academics is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, we find a couple of interesting books which date from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that appears on menues today, but rather recipes for the types of food prepared by the chefs of the upper classes of those days. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices caused an eruption in books on cookery, some of which are now in private collections. For the next few years, the powerful and rich competed with each other to offer the most exotic meals, and as a result chefs and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down the recipes of their peers. By the advent of the twentieth century, cookbooks are in great demand, mostly due to increased literacy, leisure time and having more disposable income. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Black Bean & Smoked Chicken Soup Daley recipe.
