Preparation:
Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to boiling. Boil uncovered for 10 minutes. Drain. Add 2 cups more water. Return to boiling. Reduce heat, cover, simmer about 1 1/2 hours until beans are tender. Drain. Cover and chill. In electric slow cooker, combine beans, chicken pieces, tomato juice, celery, carrots, onion, garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover. Cook on low heat 8-10 hours. Remove and discard bay leaf. Makes 4 servings. |
