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Chicken Thighs & BBQ Beans

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OMG!  This one is a keeper.  Life is busy these days and I take my inspiration from Southern Living – changing a few things here and there for a healthier version.  This remake will be sure to delight your family and friends!


8 bone-in, skin-on chicken thighs
2 teaspoons sea salt
2 1/2 teaspoons coarsely ground black pepper, divided
2 tablespoons lard, chicken fat or coconut oil
1 pound dried white beans, soaked in water 8 hours or overnight (I used Great Northern)
2 cups diced yellow onions
1 1/4 cups diced green bell peppers
1/2 cup diced celery
4 garlic cloves, minced
1 1/2 teaspoons red pepper flakes
6 cups chicken stock
2 bay leaves
1/4 cup packed light brown sugar
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons coarse-grain mustard
2 tablespoons apple cider vinegar
2 scallions, thinly sliced


Sprinkle the chicken thighs with 2 teaspoons of the salt and 1 1/2 teaspoons of the black pepper.

Heat the oil in a large saucepan over medium. Sear the chicken thighs, skin side down, in the hot oil, until golden brown, about 7 minutes. Turn the chicken over, and cook until browned, about 5 more minutes. Remove the chicken from the pan; set aside.

Add the beans, onions, bell peppers, celery garlic, red pepper flakes, chicken stock and bay leaves to the saucepan.  Bring to a boil.

Reduce heat to medium-low, and simmer until the beans are tender, about 1 hour and 30 minutes and most of the liquid is absorbed. Stir in the brown sugar, ketchup, Worcestershire sauce, mustard, and vinegar. Return the chicken to the pan, and simmer until the chicken is done, about 10 minutes. Remove and discard the bay leaves.

Let stand 25 minutes. Sprinkle with remaining 1 teaspoon black pepper and thinly sliced scallions before serving.

Chef’s Notes:
“Cooking the chicken in the same pan as the beans gives the dish more depth.”  It most certainly did. . .