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Prep 20min
Total15hr20min
Ingredients13
Servings10
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Ingredients
1
(16-oz.) pkg. dried navy beans
4
cups water
4
boneless, skinless chicken breast halves, cut into 1-inch pieces
8
oz. cooked ham, cut into 1-inch pieces
3
large carrots, sliced
2
medium onions, coarsely chopped
1
rib celery, sliced
1/4
cup firmly packed brown sugar
1/2
teaspoon salt
1/4
teaspoon dry mustard
1/4
teaspoon pepper
1
(8-oz.) can tomato sauce
2
tablespoons molasses
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Steps
1
Sort beans. Rinse well; drain. In 3 1/2- or 4-quart slow cooker, combine beans and water. Soak at least 8 hours or overnight.
2
Cover; cook on high setting for 3 hours.
3
Add remaining ingredients; mix well. Cover; cook on high setting for an additional 3 to 4 hours or until beans are tender and chicken is no longer pink.
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Navy beans, actually white in color, get their name from their role as a menu staple of the U.S. Navy since the 1800s. Sometimes called Yankee beans, they are a good source of fiber. Before cooking, sort through the beans to remove any debris and rinse well.
If you don't have a slow cooker, soak the beans overnight in 6 to 8 cups of water and drain them. The proceed with the recipe as directed, simmering the ingredients in a stockpot or Dutch oven. For same-day cooking, sort and rinse the beans, then cover with 6 to 8 cups of water and bring them to a hard boil for about 3 minutes. Remove the pot from the heat, cover and let the beans stand for about an hour, then drain and continue with the recipe.
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Nutrition Facts
Serving Size:1 Cup
Calories
300
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
40mg
13%
Sodium
610mg
25%
Total Carbohydrate
43g
14%
Dietary Fiber
11g
44%
Sugars
15g
Protein
25g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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