Soup of Black Beans and Smoked Chicken
photo by Tuck Burnette
- Ready In:
- 1 lb black beans
- 2 boneless skinless chicken breast halves
- salt and pepper
- olive oil
- hickory chips or apple wood chips
- 8 bacon, slices cut into 1/4-inch batons
- 1 large onion, diced
- 4 celery ribs, well-trimmed, diced
- 2 finely chopped garlic cloves
- 2 -4 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dry basil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon dry oregano
- 1⁄2 teaspoon mustard powder
- 6 cups homeade chicken stock
- Rinse and file over beans. Soak in water to cover amply overnight. Drain, when ready to proceed.
- Remove tender from each chicken breast, and set aside for another purpose. Season chicken with salt, pepper and olive oil, put on a round, French rack, choosing a skillet, of sufficient size, that the rack can sit upon it, without sinking.
- Put the wood chips in the skillet. Put on a burner, and set to high. Heat until they begin to smoke. Heat oven to 450 degrees. Place chicken on skillet, cover with a double or triple layer of aluminum foil.
- Place into the oven and allow to bake and smoke for 10 minutes. Remove, uncover, and set aside. While the soup cooks, cut the chicken breasts into thin julienne strips, and set aside.
- Put a tablespoon of oil into a suitable soup pot or oven, and add the bacon and a little pinch of salt. Cook crisp, stirring often. Add the onions, celery. Cook till lightly gold. Stir in the garlic and bay leaves, stirring for a moment, then add the spices.
- When they begin to toast lightly, add the drained black beans and the chicken stock.
- Cook gently until the beans are tender. Season with salt and pepper. Retrieve one-fourth of the soup and purée it in a food mill or food processor. Return to the pot, and add the chicken, simmer for just a few moments to marry the flavors, but do not let the chicken overcook.
- Send in hot bowls, or send out in a warm tureen.
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