Directions:
- Rinse beans and drain. In a large saucepan, combine beans and the 6 cups of water. Bring to a boil; reduce heat and simmer, uncovered for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- Meanwhile, in a crockpot, combine onion, fennel, carrots, garlic, parsley, rosemary and pepper. Place beans on top of the vegetables and pour chicken broth over all ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Before serving, if you used the low setting, turn to high setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated throughout.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 665.91 Kcal (2788 kJ) | ||
| Calories from fat | 272.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.3g | 47% | |
|---|---|---|---|
| Cholesterol | 63.59mg | 21% | |
| Sodium | 1827.13mg | 76% | |
| Potassium | 1897.44mg | 40% | |
| Total Carbs | 64.09g | 21% | |
| Sugars | 7.14g | 29% | |
| Dietary Fiber | 14.42g | 58% | |
| Protein | 34.75g | 70% | |
| Vitamin C | 48.3mg | 81% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.9mg | 27% | |
| Calcium | 242.2mg | 24% | |
| Amount Per 100 g | |||
| Calories | 63.51 Kcal (266 kJ) | ||
| Calories from fat | 26.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 47% | |
|---|---|---|---|
| Cholesterol | 6.06mg | 21% | |
| Sodium | 174.25mg | 76% | |
| Potassium | 180.96mg | 40% | |
| Total Carbs | 6.11g | 21% | |
| Sugars | 0.68g | 29% | |
| Dietary Fiber | 1.38g | 58% | |
| Protein | 3.31g | 70% | |
| Vitamin C | 4.6mg | 81% | |
| Iron | 0.5mg | 27% | |
| Calcium | 23.1mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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