August 26, 2022

Barbecue Braised Beans and Chicken



I made up a recipe for Barbecue Braised Beans and Chicken because the big kids were coming for dinner and when Sydney is here, bacon and delicious pork things are forbidden.

I forgot to take a photo, so this is all I have to show for it. So please enjoy this pic of my dutch oven in the sink this morning like the food bloggers post. Am I doing this right?

It tastes a lot better than this dirty pan looks.


8 boneless skinless chicken thighs (salt and peppered)
High temp oil
1 onion, diced
1 green pepper, diced
1-2 jalapeños, diced (don’t fuss)
6 cloves of garlic, chopped (no, it is not too much)
1 cup of BBQ sauce
1 cup of mustardy BBQ sauce
1 can chipotles in adobo sauce, chopped
2 T brown sugar
2 T Worcestershire (I had to look that up to spell)
3 cups chicken stock
4 cans of beans, drained and rinsed (whatever beans: pinto, black, butter, combo)


Grab your big dutch oven, pour a glug of oil over high heat, and brown your chicken, maybe 5 or 7 minutes per side.

Remove the chicken to a plate, turn the heat down a bit, and into all that oil and chicken juice add the onion, green pepper, jalapeños, and salt & pepper.

Stir until coated in all that mess, and let these cook until they are, I don’t know, cooked. Maybe 10 minutes. Add the garlic and stir just one more minute. Burned garlic is an American tragedy.

Add the BBQ sauce, mustard sauce, brown sugar, chipotles in adobo, Worcestershire, and chicken stock and stir it all up. Look at that! That is what your chicken and beans are going to taste like!

That shit is delicious and you know it!

Pour in all the beans and stir, then nestle your browned chicken in all of it.

Pour whatever chicken juice is on the plate in too, because that is flavor, not salmonella. Bring this up to a boil, put a lid on, and slide it into a 300-degree oven for 4 hours or so.

Turn it up and cook quicker. Turn it down and cook longer. Braising can take however long you want. You can’t get it wrong.

I served this with cast iron skillet cornbread, sour cream, and fresh parsley and it was so damn delish.

Sydney took home all the leftovers because adult kids will walk out the door with every container of leftovers in your fridge plus whatever else they steal (Caleb once took all my frozen waffles and laundry detergent),



Speaking of food, you can find more recipe goodness in my debut cookbook, Feed These People. And I promise all recipes come with an actual photo you want to see.


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