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Yield
6 cups.

How to Make It

Sort and wash beans; place beans in a large Dutch oven. Cover with water to depth of 2 inches above beans; let soak overnight. Drain beans. Combine beans, chicken broth, and next 8 ingredients in Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender. Remove and discard bay leaf. Stir in salt. Spoon 1 cup beans (including liquid) into each of 6 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 1 week or in freezer up to 6 months.

Cooking Light Light Cooking for Two

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