Slow-Cooked Tex-Mex Chicken and Beans

Easy to make and delicious. This one's a winner. You might cook a little longer if you like your beans on the softer side. And beware of the sneaky heat that comes from the chiles in adobo sauce...it created a heartburn situation with someone in my house. I loved the slow burn, however, especially when cooled by a big dollop of sour cream.


Slow Cooked Tex-Mex Chicken and Beans
From Martha Stewart's Everyday Food.
Serves 4-6.


1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons all purpose flour
1 cup water
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped


In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.


Cover and cook on low heat for 8 hours. (Do not open lid or stir.)


Remove chicken from stew; shred into large pieces, and return to stew. Serve topped with sour cream and cilantro.