I made this dish (which makes a hearty portion) for a recent Board Game Day. Dried beans tend to make me nervous but these cooked up well at the estimated cooking time. A nice winter one-pot meal. I almost oversalted the beans at the end, so be careful with that.
1 pound dried small white beans, such as flageolet
2 tablespoons olive oil
4 cloves garlic, minced
1 small white onion, diced
2 pounds boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme
2/3 cup finely chopped dill fronds
mint pesto (recipe below)
Soak beans. The recipe recommends 24 hours. I soaked for 5 and had no issues.
Preheat oven to 350.
In Dutch oven, sautee onions and garlic in oil. Add beans and sautee to coat.
Add 1 lemon’s worth of lemon peel and juice to beans. Cover beans with water. Season chicken with salt and pepper and place on top of beans. Add thyme on top of chicken.
Cook about 90 minutes or until beans are cooked through.
Remove chicken from pan and shred. Remove thyme. Add dill and remaining lemon juice to beans. Season with salt and pepper (some chefs recommend not adding salt to beans until they’re cooked. I followed this advice, but it’s sort of dubious whether one needs to). Add shredded chicken back to casserole. Top each serving with some mint pesto.
3 cups mint leaves
1/4 to 1/2 cup toasted almonds
salt and pepper
2 cloves garlic
1/4 cup olive oil
Combine everything but oil in food processor. Add oil with food processor on.