The Recipe Trove

From “Everyday Food” magazine, Nov. 2007

1 cup dried pinto beans, rinsed

1 (11 ounce) jar mild or medium salsa (1 1/2 cups)

2 tablespoons chopped canned chipotle in adobo sauce

2 tablespoons flour

1 1/2 pounds boneless, skinless chicken thighs

corse salt and ground black pepper

1 medium red onion, chopped

1 red bell pepper (seeds and ribs removed)

chopped

1/4 cup reduced-fat sour cream, for serving

1/4 cup chopped fresh cilantro, for serving

In a 5-to 6-quart slowcooker, stir together , salsa, chiles, flour and 1
cup water. Season chicken with salt and pepper; arrange on top of bean
mixture. Scatter onion and bell pepper on top of chicken.

Cover and cook on low heat for 8 hours.

Remove chicken from stew; shred into large pieces, and return to stew.

Serve topped with sour cream and cilantro.