| 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. |
