Combine beans, 6 cups of broth , garlic, and half the onions in a large pot and bring to a boil, Reduce heats and simmer covered until beans are tender, 2 to 3 hours. Add additional broth if needed. Alternatively:
- Add 4 cups stock for every cup of un-soaked beans along with garlic and half the onion to instant pot and stir
- Seal instant pot and close vent
- Pressure cook on high for 32-35 minutes. Allow pot to naturally depressurize.
Use 4 split chicken breasts (or equivalent mixture of chicken pieces) and poach them in the skillet with the sautéed ingredients and remaining chicken broth. When the chicken is tender and still slightly pink remove it from the skillet, let it cool, and pick meat from bones and dice. Then add the chicken and sauté broth to pot of beans and let simmer one hour
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|Serving Size: 1 Serving (1621g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 342 (49%)|
|Amt Per Serving||% DV|
|Total Fat 38g||51 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 121.7mg||37 %|
|Sodium 4698.9mg||162 %|
|Potassium 1698.9mg||45 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 17.5g|
|Protein 63.8g||91 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 701
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