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You can also make this dish in your slow cooker, which takes about 8 hours. You can find those instructions here. With two ways to cook it, what’s not to love?

Slow-cooked tex-mex chicken & beans

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 chile 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.

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)