8 ounces dried great northern beans, thoroughly rinsed
water
1 TBSP olive oil
2 pounds bone-in skin-on chicken thighs
salt & freshly ground black pepper
5 ounces baby spinach leaves
1 red onion, roughly chopped
2 garlic cloves, finely chopped
DIRECTIONS
Add the beans and 6 cups of water to a large saucepan over medium-high heat and bring to a boil.
When the water begins to boil cover then pan and reduce the heat to medium-low. Simmer the beans over medium-low heat for about 1 hour.
Drain the beans and set aside.
Preheat the oven to 375°F.
Heat the olive oil in a large cast-iron skillet or oven-proof saute pan over medium-high heat until the oil is very hot.
Pat the chicken thighs dry with a paper towel then generously season the chicken all over with salt & pepper.
Lay the chicken thighs skin-side down in the pan and let cook until skin is browned and crispy, about 6 minutes.
Transfer the chicken thighs to a plate and set aside keeping any fat from the chicken in the pan.
Add the spinach, red onion, and garlic to the pan and cook, stirring often, until all the spinach has wilted, about 4 minutes.
Stir 1 cup of water, 1/2 tsp salt, 1/4 black pepper and the beans into the pan.
Nestle the chicken thighs skin-side up in the pan then bake in the preheated oven until chicken is cooked through and beans are tender, about 35 minutes.
Take the pan out of the oven then taste and season with additional salt and pepper if needed.
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