Ingredients Jump to Instructions ↓

  1. 1/2 pound dried baby lima beans

  2. 1/2 pound dried great northern beans

  3. 2 pounds boneless skinless chicken breasts, cubed

  4. 1 teaspoon salt, divided

  5. 2 tablespoons canola oil, divided

  6. 1 large onion, chopped

  7. 3 medium carrots, sliced

  8. 2 celery ribs, thinly sliced

  9. 1 garlic clove, minced

  10. 4 cups reduced-sodium chicken broth

  11. 2 cups water

  12. 1/2 teaspoon pepper

  13. 1/4 cup minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer. Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt. Yield: 11 servings (1-3/4 quarts).


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