• 1 cup dried black beans
• 4 chicken legs, thighs and drumsticks
• 1 onion, quartered
• 2 celery ribs, chopped
• 1/2 cup barley
• 1/2 tsp. dry mustard
• 1/8 tsp. cayenne pepper

Cover beans with water in a saucepan. Bring to a boil and cook 3 minutes.

Remove from heat, cover, and let stand 1 hour.

Return pan to medium heat and add chicken, onion, and celery. Cook 1 hour. Remove chicken. Add barley and season with pepper to taste, mustard, and cayenne.

Cook 30 minutes, until beans and barley are tender. Remove chicken from bones and shred. Return meat to soup. Season with salt to taste.

Per serving: calories 394, fat 7.6g, 17% calories from fat, cholesterol 59mg, protein 27.9g, carbohydrates 54.6g, fiber 12.3g, sugar 9.7g, sodium 88mg, diet points 6.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 3.2, Lean meat: 2.0, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.