Originally Posted by AlicornsPrayer

My family will enjoy that recipe but...Beans? Ewwwww!

Originally Posted by highway80west

My dear Ali, eh, but why do you fret over dem beans?

Originally Posted by AlicornsPrayer

YUCKIE!!!

But I read the recipe out for mom and she's telling me to get in there and cook that recipe up now...LOL!

Originally Posted by highway80west

ROTFLMAO. Poor Ali. I guess I made her mom's day.

Originally Posted by AlicornsPrayer

Yep, that you did. Told her that un(fortunately for me) we don't have any blackbeans in my pantry. She'll just have to do with the butternut squash soup I'm making tomorrow if it's soup she's wanting... I'll even be sweet and cook them cornbread to go with it.

Originally Posted by highway80west

Eh, Scottie, beam a package of black or turtle beans to Ali's house. And while you're at it, beam me there, too, so I can supervise her cooking. LOL

Originally Posted by AlicornsPrayer

I'll more then likely buy the ingredients to your recipe for supper in a couple of weeks, simply cause I know my family will enjoy it. I'll just forego the beans on my plate and enjoy the chicken breast.

But in the meantime, you're more then welcome to beam here to enjoy the other meals I've got planned till then.

Originally Posted by highway80west

Just for Nutty and Ali, and other health-conscious folks:

Smoked Chicken and Black Bean Soup
This recipe serves: 8 Preparation time : 20 minutes
Cooking time : 1 hour

Ingredients
2 cups dried black turtle beans, soaked
1 strip bacon, diced
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1 tablespoon minced jalapeño chili pepper
freshly ground black pepper
1 clove garlic, minced
1 bay leaf
2 tablespoons finely chopped cilantro stems
6 cups low-sodium canned chicken or vegetable broth
salt to taste
2 whole boneless smoked chicken breasts, grilled
1 tablespoon chopped cilantro leaves

Cooking Instructions
1. Drain the beans and set aside.
2. Cook the bacon in a 4-quart pot over low-medium heat for 2 to 3 minutes. Add the onion, celery, green pepper and jalapeño pepper, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute.
3. Add the bay leaf, cilantro stems, beans and broth and bring to a boil quickly over high heat.
4. Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes.
5. Remove and discard the bay leaf, puree half of the soup in a blender and then add it to the rest of the soup. Season with salt and pepper and keep warm.
6. Remove and discard the skin and fat from the chicken breasts. Cut the meat into 1/2" cubes.
7. Divide the chicken among the soup bowls, mounding it in the center, and ladle the soup around it. Garnish with chopped cilantro.

NOTE: Do not add salt until the beans are fully cooked because salt will prevent them from becoming tender.

Originally Posted by nuttyjoe

Sounds good; H80. I'll have to give it a try soon.