Recipes! Day two (late)

I knew I forgot to do something yesterday...

Slow-Cooked Tex-Mex Chicken and Beans (fast-cook method)
(adapted from Everyday Food magazine, Nov. 2007)
Serves 4 very comfortably.

This is the fast-cook (relatively) version of this recipe. If you want the crockpot version, ask me and I'll post it.

2 (15 oz) cans pinto beans, rinsed
1 jar chunky salsa (recipe says 11 oz, but 1 1/2 cups comes out to more like 14 oz. I've never seen an 11 oz jar of salsa, anyway. Use mild or medium heat)
2 cups water
1 onion, chopped
garlic to taste, chopped
2 tablespoons all-purpose flour
coarse salt and ground pepper
1 1/2 lbs. boneless, skinless chicken thighs (I trim excess fat)
(I like to add red pepper flakes too, but I like the heat.)

Preheat oven to 350F. In a 5 quart Dutch oven, stir together beans, water, flour, and salsa. Season chicken with salt and pepper, arrange on top of bean mixture. Scatter onion and garlic on top. Cover pot  and bring to a simmer on top of stove. Transfer to oven, and cook until chicken is tender, ~ 1 1/2 hours. Remove chicken from pot, shred and return to stew. Serve topped with sour cream and cilantro.