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Ingredients
- 1 cup dry great northern beans
- 6 cups water
- 1 cup chopped onion
- 1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
- 2 medium carrots, chopped
- 2 cloves garlic, minced
- 2 tablespoons snipped fresh parsley
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 4-1/2 cups chicken broth
- 2-1/2 cups shredded or chopped cooked chicken
- 1 14-1/2-ounce can diced tomatoes, undrained
Details
Servings 5
Preparation
Step 1
1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.
3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.
nutrition facts
Servings Per Recipe 4 to 6 servingsCalories426Total Fat (g)10Saturated Fat (g)3, Cholesterol (mg)78, Sodium (mg)1454, Carbohydrate (g)46, Fiber (g)15, Protein (g)40, Starch (d.e.)2.5, Vegetables (d.e.)2, Very Lean Meat (d.e.)4, Fat (d.e.)1, Percent Daily Values are based on a 2,000 calorie diet
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