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Ingredients
1 Cup dry great northern beans
6 Cups water
1 Cup onion, chopped
1 Medium fennel bulb, trimmed & cut into 1/2" pieces
2 Medium carrots, chopped
2 Garlic cloves, 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 chicken, cooked & chopped
1 (14 1/2 oz) Can diced tomatoes, undrained
Instructions
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.
Meanwhile, in a 5 quart crockpot combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Stir in chicken and tomatoes, cover and cook on HIGH for 30 minutes longer or until heated through.