Creole White Beans with Chicken

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  Beans, Navy, Dry(454g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(240g)
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  Yellow Onion
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  Celery(1600g)
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  Bell Pepper
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  Bell Pepper
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  Parsley, Fresh
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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Creole seasoning blend(30g)
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  Oregano, Dried(5g)
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  Paprika, Smoked(8g)
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  freshly cracked pepper ($0.05)
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  6 cups water ($0.00)

Instructions

1. 1Prepare the beans: place the dry beans in a large pot, cover with water, and bring to a boil over high heat. Boil for 1 minute, then remove from heat, cover, and let sit for 1 hour. Drain in a colander.
2. 2Prep the vegetables: mince the garlic, dice the onion, celery, and both bell peppers, and roughly chop the fresh parsley leaves.
3. 3Sauté the aromatics: add the olive oil and garlic to a large pot over medium heat, then add the onion and cook 3–5 minutes until the onion turns transparent. Add the celery and bell peppers, cook 2–3 minutes more until they begin to soften.
4. 4Sear the chicken: nestle the chicken thighs (skin removed and excess fat trimmed) into the sautéed vegetables and cook over medium heat 4–5 minutes per side until lightly browned, then remove and set aside.
5. 5Build the braise: add the drained beans, half the fresh parsley, the Creole seasoning, oregano, smoked paprika, cracked pepper, and 6 cups of water to the pot. Stir gently to combine, then nestle the chicken thighs back into the mixture.
6. 6Simmer low and slow: cover the pot and bring to a boil over high heat, then reduce heat to low and simmer, covered, for 2 hours, maintaining a gentle simmer and adjusting heat as needed. The beans should be completely soft and the chicken internal temperature should reach 165°F.
7. 7Finish and shred: remove the chicken thighs and use two forks to shred the meat and discard the bones. Use a wooden spoon to smash some of the beans against the side of the pot to thicken the liquid. Taste and adjust seasoning with salt or Creole seasoning, then return the shredded chicken to the pot and stir in the remaining fresh parsley.
8. 8Portion for meal prep: divide the creole white beans and chicken evenly into 12 airtight containers while hot. Cool to room temperature, seal, and refrigerate for up to 4 days or freeze for up to 3 months.