Pick through the Cranberry Beans (1 cup) to remove any pebbles or damaged beans. Soak the beans overnight in three times the amount of water to beans.
Drain the soaked beans and rinse thoroughly.
Julienne the Yellow Onion (1), Yellow Bell Pepper (1) and Green Bell Pepper (1). Peel and mince the Garlic (5 clove).
Over medium-high heat, brown off the Spanish Chorizo (1). Render off the fat and crisp up the sausage in a cast iron pan, about 8 to 10 minutes.
Use a slotted spoon to remove the chorizo to a paper towel lined plate and set aside.
Combine the Kosher Salt (1 teaspoon), crushed Ground Black Pepper (1/2 teaspoon) and Smoked Paprika (1/2 teaspoon), and liberally season the Chicken Thigh (4) on both sides.
Place the cast iron over medium-high heat and add in Canola Oil (1 tablespoon). Once smoking, add the thighs to the pan. Sear on each side until golden, 4 to 6 minutes per side.
Remove the chicken thighs and set aside. Add in the sliced onion and bell peppers. Add some color and continue to cook over high heat for 3 minutes. Then add in the minced garlic and Crushed Red Pepper Flakes (1 pinch).
Once garlic is fragrant, add in the Bay Leaf (1) and Dried Oregano (1/2 teaspoon), and deglaze with Red Wine (1 cup). Scrape the brown bits from the bottom of the pan. Bring to a boil and reduce the wine by half.
Add in the drained beans and Chicken Stock (1 quart) and combine. Add the Chicken Thighs back to the pan. Bring the stock to a boil, and reduce to a simmer for an hour until the beans and chicken are cooked through. Remove the bay leaf.
Add the chorizo back to the pan along with the Tomato Sauce (1 cup) and combine. Place the pan under the broiler and cook until the chicken skin is crisp and golden. Garnish with freshly chopped Fresh Chives (to taste) and serve.