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Creole White Beans with Chicken
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Ingredients
0 of 14 gathered
Step by step
Method
5 steps
- 1
Soak the dry beans overnight in the refrigerator, or cover them with water, boil for 1 minute, turn off the heat, and let them stand covered for 1 hour. Drain before cooking.
- 2
Dice the onion, celery, and bell peppers, and mince the garlic. Heat the oil in a large heavy pot over medium heat. Cook the onion, garlic, celery, and peppers for 5–7 minutes, until the vegetables soften.
- 3
Nestle in the chicken thighs. Add the beans, Creole seasoning, oregano, smoked paprika, parsley, pepper, and water. Bring the pot to a boil, then lower the heat until you see a steady, quiet simmer.
- 4
Cover and cook for about 2 hours, stirring occasionally, until the beans are tender and the chicken reaches 165°F. Move the chicken out, pull the meat from the bones if needed, and shred it.
- 5
Press some beans against the side of the pot to thicken the broth. Return the chicken, taste for salt and Creole seasoning, and scatter parsley over the top. Serve alone or with rice.