• 3/4 lb. dried navy or Great Northern beans, soaked 12 hours or overnight
• 1 frying chicken, about 3 lbs. each, cut into serving pieces and skin removed
• 1 large onion, quartered
• 1 celery rib, cut into chunks
• 1 medium carrots, peeled and cut into chunks
• 1 large clove garlic, peeled and left whole
• 3 bay leaves
• 3 whole allspice
• 1/4 tsp. crushed red pepper
• 4 cups water
• 2 Kielbasa sausages, or other sausage, cut into 1 inch pieces
• 2 tomatoes, diced
• 1 large onion, diced
• 2 large cloves garlic, crushed
• 2 Tbs. fresh sage, minced
• 2 Tbs. fresh basil, minced
• 1 Tbs. wine vinegar

Drain and rinse beans. Combine beans and next 9 ingredients in a large soup pot. Cover and bring to a boil. Reduce heat to medium low and simmer gently 1 to 1-1/2 hours, until beans are tender, stirring periodically until beans are tender, and adding more water if mixture becomes too dry. Remove vegetables and chicken. Discard vegetables. Set chicken aside until cool enough to handle. Remove meat from bones. Return meat to pot, along with next 4 ingredients and salt to taste. Cook, uncovered, 10 minutes over medium heat until hot. Discard bay leaves. Stir in remaining 3 ingredients and serve.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 316, fat 12.3g, 34% calories from fat, cholesterol 25mg, protein 17.6g, carbohydrates 35.7g, fiber 12.2g, sugar 7.8g, sodium 221mg, diet points 5.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 1.7, Lean meat: 5.5, Fat: 11.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Riesling, Burgundy, or Cabernet Sauvignon.