Recipe

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• 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

• 1 In a large saucepan, cover beans with water. Bring to a boil and cook 3 minutes.
• 2 Remove from heat, cover and let stand 1 hour.
• 3 Return pan to medium heat and add chicken, onion and celery. Cook 1 hour.
• 4 Remove chicken. Add barley; season with pepper, mustard and cayenne.
• 5 Cook 30 minutes, until beans and barley are tender.
• 6 Remove chicken from bones and shred meat. Return meat to soup.