March 28, 2020 / In food , chicken / Tagged as: chicken wings, onion, black-eyed beans, tomatoes, oregano, basil, thyme, worcestershire sauce, lemon, parsley, garlic

Chicken and Black Eyed Bean Soup

Total Cook Time

90 minutes

Ingredients

  • 2 tbsp olive oil
  • 500g chicken wings
  • 2 onions, peeled and finely chopped
  • 4 garlic cloves, crushed with the flat of a large knife
  • 250g plum tomatoes, finely chopped
  • 1 1/2 tbsp picked oregano leaves
  • 1 1/2 tbsp basil leaves, finely chopped
  • 1 tbsp thyme leaves
  • 3 tbsp Worcestershire sauce
  • 1/2 lemon
  • 200g dried black-eyed beans
  • 1 litre chicken stock

For the salsa:

  • 1 green chilli, finely chopped (remove the pith and seeds if you prefer less heat)
  • 1 1/2 tbsp basil leaves, finely chopped
  • 1 1/2 tbsp parsley leaves, finely chopped
  • 3 tbsp olive oil
  • good pinch of salt

Method

  1. Put a large, heavy-bottomed pot on a medium-high heat and once hot…..
  2. Add the first eight ingredients and fry. Stir often for about 12 minutes until the wings begin to colour.
  3. Add the Worcestershire sauce, lemon and two and a half teaspoons of salt. Fry and stir often for a further three minutes.
  4. Add the beans, add the stock and 300ml water to cover.
  5. Bring up to a simmer. Lower the heat to medium, cover with a lid and cook for 35-40 minutes (or until the beans are cooked through but not falling apart).
  6. Turn off the heat, then use a pair of tongs to transfer the wings to a plate and leave to cool.
  7. Squeeze the cooked lemon into the soup to release all its juices, then discard the husk.
  8. When the chicken is cool enough to handle, pick the meat off the bones and add it to the soup pot. Discard the skin and bones.
  9. Reheat the soup on a medium for 5 minutes.
  10. Serve with the salsa.

Notes

The salsa really sets this soup off. Don’t skip it.