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Beans, Root Vegetables, and Chicken

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Makes 2 servings 1x

Time About 1 hour

Units Scale

Ingredients

  • 1/2 cup small dried beans
  • 2 plum tomatoes
  • 2 bay leaves
  • 2 medium-sized carrots, peeled
  • 1 onion, halved
  • 1 celery stalk
  • 1 teaspoon pimentón (smoked paprika)
  • 1 dried chile, optional
  • 1 medium potato, peeled and cut into bite-sized pieces
  • 1 medium-to-large beet, peeled and cut into bite-sized pieces
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 bone-in chicken thighs

Instructions

  1. Combine the beans, tomatoes, bay leaves, 1 carrot, the onion, celery, pimentón, and chile with water to cover in an InstantPot or pressure cooker and cook until the beans are tender, 20 to 30 minutes under high pressure. (You can do this conventionally also, of course; figure 45 to 90 minutes, depending on the bean.) Remove the tomato skins, if any, and the carrot, onion, celery, and chile.
  2. Chop and add the remaining carrot, along with the potato, beet, and some salt and pepper. Add a little more water if needed; the ingredients should be bathing in liquid but not drowning in it. Cook under high pressure for 5 minutes; the vegetables should be nearly tender.
  3. Heat the oven to 400°F.
  4. In a sauté pan, brown the chicken in the oil over medium heat, skin side down, for as long as it takes to get it golden brown; take your time. Season it.
  5. Pour the bean mixture into a nice oven-proof dish; nestle the chicken in there, but don’t submerge the skin. Bake until bubbly, about 15 minutes. Taste and adjust seasoning, and serve with rice (or not).

— Recipe by Mark Bittman