Heat water, beans, sage and soup mix (dry) to boiling in 4-quart Dutch oven. Boil 2 minutes; reduce heat. Cover and simmer about 2-1/2 hours or until beans are tender. Stir in chicken and parsley. Cover and cook about 15 minutes or until chicken is done.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 12 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 34.2mg||11 %|
|Sodium 59.4mg||2 %|
|Potassium 884.1mg||23 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 20g|
|Protein 25.3g||36 %|
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Calories per serving: 238
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