Chili bean chicken

In a large mixing bowl combine roasted tomato salsa, ketchup, barbecue sauce, mustard and apple cider vinegar.

Add brown sugar and a big splash of cold water, and whisk thoroughly.

Add cannellini and pinto beans.

Add chili powder, smoked paprika, ground cumin, garlic powder, black pepper, a good amount of salt and a touch of cayenne.

Add sliced green onions and mix with a spoon.

Transfer to a deep 10 by 15 inch casserole dish and stir so the beans are evenly distributed.

Sprinkle dried Mexican oregano over the top.

Coat the chicken thighs on both sides in the sauce, then roll and squeeze each back into its thigh shape so it cooks more slowly, with sauce rolled inside.

Space the thighs evenly, almost but not quite submerged; wipe drips off the dish edge.

Bake in the center of a 375 degree oven for about an hour and a half.

Scatter more sliced green onions over and rest a few minutes.

Serve a thigh with extra beans, spoon a little sauce over the top and finish with a pinch of green onion.

Variation: if using chicken breasts, bake the beans about an hour first, then add the chicken and bake until cooked through.