1. |
Soak beans overnight in water. |
2. |
Put beans, water, cooked chicken and bouillon in large pot, bring to boil, lower heat and simmer until beans are soft about 1 1/2 hours. |
3. |
Slice fennel bulb, onions and peppers in strips. |
4. |
Heat 1 teaspoon of olive oil in a large pan and cook vegetables and crushed garlic cloves until crisp tender. |
5. |
Add vegetables, can of tomatoes, white wine and chopped fresh rosemary to pan with beans and chicken. |
6. |
Heat to boiling, decrease heat and simmer 20 minutes. Salt and pepper to taste. |