1 1/2 c. dry peas (navy) beans
Pam
2 whole chicken breasts, skinned, boned and cut to bite-sized pieces
1 lb. salami, cut into chunks
2 lg. cloves garlic, minced
1 lg. onion, chopped
1 lg. celery stalk, sliced
3 lg. carrots, sliced
1/4 c. chopped parsley
1/2 c. white wine
1 (8 oz.) can tomato sauce
1 tsp. dried thyme
1 tsp. salt

Rinse beans with running cold water. In 5 quart saucepot over high heat, heat beans and 6 cups water to boiling, boil 3 minutes. Remove saucepot from heat. Cover and let beans stand 1 hour. Drain and rinse beans. Return beans to saucepot. Spray a skillet with Pam. Add chicken, salami, garlic, onion, and celery. Over medium heat, cook mixture until lightly brown, stirring occasionally. Stir chicken mixture into beans in saucepot. Add carrots, remaining ingredients and 4 cups water. Heat to boiling. Reduce heat to low, cover and simmer mixture 1 hour, or until beans are tender, stirring occasionally.