This is a great go-to when having friends over.
Making the dried beans from scratch takes more time, but the end result is worth it.
Canned beans will do in a pinch!
Fill the bowl with enough fresh water to cover the beans by a few inches.
Allow the beans to stand at room temperature for 12 hours.
Set a large pot over medium-high heat and add 1 tablespoon of olive oil.
Add half the onion and all the carrots and celery.
Saute until softened and lightly browned, about 5 to 7 minutes.
Drain the beans and add to the pot.
Pour in enough fresh water to cover the beans and vegetables by 1 inch and bring to a boil.
Reduce the heat to medium-low so the liquid simmers.
Cook for 1 12 hours, or until the beans are tender.
Pour the beans and vegetables into a large bowl and set aside.
Season the chicken thighs liberally with salt and pepper.
Return the pot to medium-high heat and add the remaining 1 tablespoon of olive oil.
Place half of the chicken thighs skin side down in the hot oil.
Cook without moving until golden brown and crispy, about 5 minutes.
Flip and cook the skinless side until lightly browned, about 4 minutes more.
Transfer to a plate and repeat with the remaining chicken thighs.
Add the bell pepper and remaining onion to the chicken drippings in the pot.
Saute until softened and lightly browned, about 5 to 7 minutes.
Add the garlic and cook just until fragrant, about 30 seconds.
Season with salt and pepper.
Pour the wine into the pot and scrape up any brown bits from under the vegetables.
Pour in the chicken broth and bring to a simmer.
Add the chicken back into the pot and cover.
Simmer for 35 to 40 minutes until chicken reaches an internal temperature of 160F.
Remove the pot from the heat.
Stir in the basil, chives, lemon juice, and additional salt and pepper to taste.
But when I make my beans and Mexican cornbread, no one ever complains!
Strawberry Shortcake
This dessert is a classic for a reason!
Read about Reba McEntires book,Not That Fancy.
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