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1
Pick over and rinse the beans.
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2
Put them into a large bowl and cover completely with cool water.
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3
Let the beans soak overnight (or possibly for at least 8 hrs).
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4
Drain the beans and transfer them to a medium saucepan.
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5
Add in the 2 c. water and the bay leaf.
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6
Bring to a boil over medium heat and cook for 15 min.
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7
Reduce the heat to low and simmer, uncovered, for about 20 min, till the beans are tender.
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8
Drain the beans and throw away the bay leaf.
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9
Preheat the oven to 400 degrees.
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10
Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil.
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11
Add in the broccoli stems, carrot, celery, and onion.
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12
Cover, reduce the heat to low, and cook for 5 min, stirring once or possibly twice.
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13
Stir in the thyme, basil, and wine.
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14
Simmer, uncovered, for about 15 min, till the wine has been reduced by half.
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15
In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 min on the top shelf of the oven.
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16
Remove the chicken from the oven and allow it to cold just long sufficient to handle.
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17
Cut the chicken into small cubes.
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18
Add in the chicken, chicken stock, and beans to the stockpot.
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19
Cook over low heat for about 3 min, till thoroughly heated.
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20
Stir in the evaporated lowfat milk and the broccoli florets.
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21
Cook for 5 min, stirring if needed to keep the soup from coming to a boil.
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22
Add in the dissolved cornstarch and cook for 2 min more, stirring constantly.
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23
Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce.
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24
Garnish with the minced cilantro.
