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1
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).
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2
THE NEXT DAY:
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3
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.
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4
Preheat oven to 400 degrees F.
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5
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.
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6
Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half.
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7
In the meantime, coat the chicken thoroughly with the barbecue sauce and bake on the top shelf of the oven at 400 degrees F for 10 minutes. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes.
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8
Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated.
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9
Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes more, stirring constantly.
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10
Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce. Garnish with chopped cilantro.
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11
Fat per serving = 3.6 grams
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12
Calories per serving = 368
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13
Click here to view: http://www.recipelink.com/msgbrd/board_5/2010/MAR/2982.html
