1/2 c. dried black beans
2 c. water
1 bay leaf
2 tbsp. olive oil
1/2 c. peeled and chopped broccoli stems
1/2 c. cubed carrot
1 c. cubed celery
1 c. chopped onion
1 tbsp. thyme
1 tbsp. basil
1/2 c. dry white wine
8 oz. boneless, skinless chicken breast
4 tbsp. barbecue sauce
1 c. chicken broth
12 oz. skim milk
2 c. broccoli florets
1 tbsp. cornstarch, dissolved in 2 tbsp. cold water
1 tbsp. liquid smoke
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/4 c. chopped fresh cilantro

Rinse beans. Put them into a large bowl and cover completely with cold water. Let stand overnight! Drain beans. Transfer to a medium pan. Add 2 cups water and bay leaf. Bring to a boil over medium heat. Cook 15 minutes. Reduce heat. Simmer for 20 minutes, until beans are tender. Drain and discard the bay leaf.

Preheat oven to 400°F. Place a heavy pot over medium heat for 1 minute. Put olive oil and add the stems, carrots, celery and onions. Cover and reduce heat to low. Cook for 5 minutes, stirring occasionally. Add thyme, basil and wine. Simmer for 15 minutes. Coat chicken with barbecue sauce and bake 10 minutes on top oven rack. Remove from oven and cube chicken. Add chicken stock, chicken and beans to stockpot. Cook over low heat for 3 minutes, until thoroughly heated. Stir in skim milk and broccoli florets. Cook 5 minutes. Do not boil. Add cornstarch mixture and cook a few minutes longer. Add liquid smoke, Worcestershire sauce and Tabasco sauce. Garnish with cilantro.