Place the beans, water, garlic, and bay leaf in a pot. Bring to a boil and cook for 4 hours or until soft. Check the pot frequently to see if the beans need more water, so they do not stick to the pot. Remove the bay leaf once done cooking. You can also use low sodium canned beans for this if you do not want to cook beans from scratch.
While the beans are cooking make your chicken thighs. Pre heat the oven to 375 degrees F. / 190 degrees C. Add the chicken to a baking tray and drizzle with some olive oil, paprika, cumin, and garlic powder. Bake for 50 minutes, once done let rest for 10 minutes. Then remove skin and shred with a fork.
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