slow-cooked tex-mex chicken and beans

This is a great recipe, It came from Everyday Food magazine, November 2007 issue. JennyLee's husband told her he could eat it for dinner every night. I guess it really is that delicious.

You can also make this dish in your slow cooker, which takes about 8 hours. You can find those instructions here.

Serves 4 · prep time: 15 min. · total time: 2 ¼ hr.

2 cans (15 ounces each) pinto beans, drained and rinsed

1 jar (11 ounces) mild or medium salsa (1 ½ cups)

2 tablespoons chopped canned chipotle chiles in adobo sauce (comes in a small can, usually in the Mexican aisle. I just used one and chopped it up small)

2 tablespoons flour

1 ½ 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

¼ cup sour cream, for serving

¼ cup chopped fresh cilantro, for serving (optional)

1. Preheat oven to 350°. In a 5-quart Dutch oven or large pot, stir together beans, salsa, chiles, flour and 2 cups water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.

2. Cover pot and bring to a simmer on top of the stove, do not stir.

3. Transfer to oven, and cook until chicken is tender, 1 ½ to 2 hours.

4. Remove chicken from stew; shred into large pieces, and return to stew. Serve topped with sour cream and cilantro. (also good with tostadas or tortilla chips)