1. Soak beans in water overnight drain and discard water. 

2. Cover beans with chicken stock, adding stock cubes, garlic, marjoram, bay leaves and vegetables. Bring to the boil and simmer 1 hour, or until beans are tender. Remove bay leaves.
Stir in tomato paste, chili and and vinegar; serve with a swirl of low-fat yogurt and a sprinkling of chili powder.

Nutritional information per serve:
Protein 13 g; fat 1 g; carbohydrate 38g; excellent dietary fiber 14 g; 730 kJ (175 CAL)

Other features: A very good source of iron and potassium, a good source of zinc and the B-complex vitamins. Also provides some calcium. Low sodium (100 mg).