| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Crockpot, Poultry |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry navy beans |
| 1 1/2 |
lb |
Chicken pieces; skin removed |
| 3/4 |
c |
"reduced sodium" tomato juice |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Sliced carrots |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Bay leaf |
| 1 |
ts |
Instant beef bouillon granules |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried sage; crushed |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to
boiling. Boil uncovered for 10 minutes. Drain. Add 2 cups more water.
Return to boiling. Reduce heat, cover, simmer about 1 1/2 hours until beans
are tender. Drain. Cover and chill. In electric slow cooker, combine beans,
chicken pieces, tomato juice, celery, carrots, onion, garlic, bay leaf,
bouillon, basil, oregano, sage and paprika. Cover. Cook on low heat 8-10
hours. Remove and discard bay leaf. Makes 4 servings.
Posted to recipelu-digest Volume 01 Number 339 by James and Susan Kirkland
<kirkland@gj.net> on Dec 04, 1997
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