Creole White Beans with Chicken
Ingredients
The beans
-
1
lb
navy beans (dry)
-
6
cups
water
The vegetables
-
4
cloves
garlic
-
1
medium
yellow onion
-
4
stalks
celery
-
2
medium
green bell peppers
-
1
medium
red bell pepper
-
½
bunch
fresh parsley
The protein
-
4
pieces
chicken thighs (bone-in or boneless, skin removed)
The seasonings
-
1
Tbsp
olive oil
-
2
Tbsp
Creole seasoning
-
1
tsp
dried oregano
-
½
Tbsp
smoked paprika
-
to taste
freshly cracked pepper
Instructions
- Soak the beans overnight in water or use the quick soak method by boiling them for one minute and letting them sit covered for one hour.
- Drain the soaked beans and prepare the vegetables by mincing the garlic and dicing the onion, celery, and bell peppers.
- In a large pot, heat olive oil over medium heat, then sauté the garlic and onion until transparent.
- Add the celery and bell peppers to the pot and sauté until they begin to soften.
- Nestle the chicken thighs into the sautéed vegetables.
- Add the soaked beans, some parsley, Creole seasoning, oregano, smoked paprika, cracked pepper, and water to the pot. Stir gently.
- Cover the pot and bring it to a boil, then reduce the heat to low and let it simmer for two hours.
- After two hours, check the beans for softness, remove the chicken, and shred the meat.
- Mash some of the beans against the side of the pot to thicken the liquid, then return the shredded chicken to the pot.
- Top with fresh parsley and serve alone or over rice.
Nutrition Facts (estimated)
Servings
12 cups
Calories
199
Total fat
4.37g
Total carbohydrates
26.68g
Total protein
14.72g
Sodium
353.89mg
Cholesterol
0mg
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