Vermont Yellow Eye Bean Soup

1 1/2 cups dry yellow-eye beans
2 cloves garlic minced
1 1/2 cups chopped chicken or turkey
1 tablespoon instant chicken bouillon granules
1/2 cup chopped onion
1 tablespoon cooking oil
3 tablespoons chopped green chilies
1 teaspoon ground cumin

Step 1: Rinse beans. In a large saucepan combine beans and 4 1/2 cups cold water. Bring to boil; reduce heat. Simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, omit simmering; soak beans in cold water overnight in covered pan or bowl. Cover beans with generous amount of water). Drain and rinse beans.

Step 2: In the same pan combine beans and 6 cups fresh water. Bring to a boil: reduce heat. Cover and simmer about 1 to 1 1/4 hours or until just tender, stirring occasionally. Add more liquid during cooking if necessary.

Step 3: Drain beans reserving cooking liquid. Add water to cooking liquid, in necessary, to equal 4 cups of liquid.

Step 4: In a Dutch oven or large saucepan, cook onion and garlic in oil just until tender, stirring occasionally, about 5 minutes.

Step 5: Add cooked beans, reserved cooking liquid, chicken or turkey, green chilies, bouillon granules and cumin. Bring just to boil; reduce heat. Cover and simmer 45 minutes. Makes four generous servings.

Dan Kirk