Ingredients

• 4 (11 ounce) chicken leg quarters

• 1 ¾ teaspoons salt, or more to taste, divided

• 3 tablespoons vegetable oil

• 1 red bell pepper, cut into strips

• 1 cup sliced onion

• 6 cloves garlic, thinly sliced

• 2 tablespoons chopped fresh oregano

• 1 ½ teaspoons dried thyme

• 1 (28 ounce) can tomato puree

• ½ cup water

• 1 (15.5 ounce) can cannellini beans, drained and rinsed

• 2 tablespoons red wine vinegar

• 8 ounces dried fusilli or penne pasta