Black Beans, chicken, and Ginger

BLACK BEANS WITH CHICKEN AND GINGER Boil 8 oz black beans for three minutes and then allow to soak for one hour. Roast a whole chicken or 2 full chicken breasts or 4 leg quarters. Remove the bones. Dice the meat and set aside. This will feed 8-12

In large skillet, heat gently 1/3 cup olive oil. then sauté four sliced onions, 4 diced garlic cloves, one minced walnut sized piece of ginger, 2 stalks of celery, diced, 2 large carrot diced. When cooked, remove half and set aside. When the beans have finished soaking, pour off the remaining water. Add one half the onion mixture to the pan. Stir in 1 teaspoon of oregano and one teaspoon of basil, and cook gently for three minutes. Add one teaspoon of red wine vinegar. Add the beans and water to cover. Simmer until beans are tender, about an hour and a half. In the skillet, sauté one half of a red pepper and one half pound of sliced mushrooms and optional, one cup chopped collard greens. Add the diced chicken and the beans. Stir in 1 teaspoon of soy sauce. Serve or refrigerate to be reheated later.