Put rinsed beans in a four quart crockpot and cover with water to a level about three inches above the level of the beans. Add salt, chicken bouillon, and dried onions. Stir well to disolve the bouillon. Cover and cook on high for about 5 hours or until beans soften. Check the beans after about three hours and add boiling water if they need more juice - NEVER ADD COLD WATER OR THE BEANS WILL BE TOUGH. Add white pepper to taste - I usually add about a half a teaspoon, stir and replace lid. Turn heat to low and cook an additional hour before adding black pepper to taste. Add more salt if needed to taste. This dish freezes well.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 8 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 49.6mg||2 %|
|Potassium 674mg||18 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 13.9g||55 %|
|Sugars, other 20.7g|
|Protein 12.6g||18 %|
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Calories per serving: 191
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