Herb-Roasted Chicken-And-Bean Casserole

• 1 pound dried cranberry beans or pinto beans
• 2 quarts water
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme, divided
• 3 garlic cloves, halved
• 4 bay leaves, divided
• 3 chicken drumsticks (about 3/4 pound), skinned
• 3 chicken thighs (about 3/4 pound), skinned
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil, divided
• 1 cup diced carrot
• 1 cup chopped onion
• 1/4 teaspoon ground cinnamon, divided
• 2 garlic cloves, minced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/3 cup Italian-seasoned breadcrumbs

1. Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and discard liquid. Combine beans, 2 quarts water, 1 1/2 teaspoons thyme, garlic halves, and 2 bay leaves in a Dutch oven; bring to a boil. Partially cover, reduce heat, and simmer 1 hour or until almost tender. Drain bean mixture in a colander over a bowl, reserving 2 cups liquid. Discard 2 bay leaves.
2. Preheat oven to 350u0b0.
3. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, browning on all sides. Remove chicken from skillet. Add 1 1/2 teaspoons thyme, carrot, onion, 1/8 teaspoon cinnamon, and minced garlic; saute 5 minutes or until tender.
5. Layer half of beans in the bottom of the Dutch oven. Add the carrot mixture, chicken, and remaining beans. Add the reserved 2 cups cooking liquid, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 bay leaves. Cover and bake at 350u0b0 for 1 1/2 hours or until chicken and beans are tender, spooning cooking liquid over beans occasionally. Remove from oven; discard bay leaves.
6. Preheat broiler.
7. Combine 1 tablespoon olive oil, 1/8 teaspoon cinnamon, chopped parsley, and breadcrumbs, and toss the parsley mixture well. Sprinkle the parsley mixture over the chicken and beans. Broil for 2 minutes or until chicken is lightly browned.
8. Note: Each serving provides 405 micrograms of folate.

cranberry beans, water, thyme, garlic, bay leaves, chicken, chicken, salt, black pepper, olive oil, carrot, onion, ground cinnamon, garlic, parsley, italianseasoned breadcrumbs

Taken from www.myrecipes.com/recipe/herb-roasted-chicken-and-bean-casserole (may not work)