2 pounds beans
2 cups water
2 tablespoons butter, melted
2 tablespoons garlic powder
2 teaspoons salt
2 teaspoons dried dill weed
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 1/2 tablespoons dried sage
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
2 tablespoons dried rosemary
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons dried sage
Place beans in a large bowl. Add enough water to cover beans completely. Pour over beans in plastic bowl and toss to cover. Cover and refrigerate for at least 4 hours.
Heat 2 tablespoons butter in a large skillet over medium heat. Saute garlic powder, salt, dill weed, oregano, rosemary, sage, oregano, basil and rosemary until light golden brown. Mix sauce into skillet; cook over medium heat, stirring occasionally, until chicken and juices are evenly distributed. Pour over beans.
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