1 pound dried white beans, soaked in water 8 hours or overnight
2 cups diced yellow onions (from 2 onions)
1 1/4 cups diced green bell peppers (from 2 bell peppers)
1/2 cup diced celery (from about 2 stalks)
4 garlic cloves, minced
1 1/2 teaspoons red pepper flakes
6 cups chicken stock
2 bay leaves
1/8 teaspoon fennel seeds
1 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
How to Make It
Sprinkle the chicken thighs with 1 1⁄2 teaspoons of the salt and 1 teaspoon 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.
Reduce heat to medium-low, and simmer until the beans are tender, about 1 hour and 30 minutes. Stir the brown sugar, ketchup, Worcestershire sauce, mustard, vinegar, and remaining 2 1⁄2 teaspoons salt into the pan. 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.
Cooking the chicken in the same pan as the beans gives the dish more depth.