Chicken Breasts With Black Beans and Smoked Bacon Stew

• 2 large chicken breasts with bone, skinless
• 6 cups water
• 2 large carrots, trimmed and peeled
• 4 large plum tomatoes, washed and trimmed
• 1/2 large white onion, cut in half
• 4 or 5 cloves garlic
• 1 ounce smoked bacon, diced
• 2 16-ounce cans black beans, rinsed and drained
• 1 tablespoon fresh oregano leaves
• Pinch freshly ground black pepper
• Red chili flakes for garnish
• 4 tablespoons grated dry aged cheese like Cheddar or a dry goat

1. Put chicken breasts in water in covered pot, bring to boil and simmer about 20 minutes, until done.
2. Remove from broth and set aside.
3. Reserve broth.
4. Slice carrots, tomatoes and onion in a food processor with steel blade.
5. Mince garlic in processor to make 1 tablespoon.
6. Add the carrots, tomatoes, onion, garlic, bacon and beans to 4 cups of the reserved broth; bring to boil.
7. Reserve remaining broth for another occasion.
8. Reduce heat and simmer, covered for 20 minutes, to blend flavors.
9. Meanwhile remove chicken from bones.
10. When soup is ready, add oregano leaves, pepper and chicken and cook just long enough to heat chicken.
11. Spoon stew into bowls; garnish with hot chili flakes and cheese.

chicken breasts, water, carrots, tomatoes, white onion, garlic, bacon, black beans, oregano, freshly ground black pepper, red chili flakes, aged cheese

Taken from cooking.nytimes.com/recipes/11987 (may not work)