Spanish beans with chicken & chorizo

Chicken · Spanish classic.

Ingredients

• 300g Pinto Beans
• 1 chopped Onion
• 1 tablespoon Paprika
• Sprigs of fresh Thyme
• Pinch Bay Leaves
• Bunch Parsley
• 4 Chicken Thighs
• 250g Jersey Royal Potatoes
• 250g Chorizo
• 100g Spinach

Method

1. Cover and cook — Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover.
2. Drain — Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken.
3. Bring to a boil — Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
4. Add ingredients — Remove the chicken to a plate, then add the potatoes and chorizo to the pan.
5. Continue cooking — Continue cooking for 30 mins until the beans and potatoes are tender.
6. Continue cooking — Discard the skin and bones from the chicken and tear into large chunks.
7. Simmer — Return the chicken to the pan with the spinach and simmer for 5 mins.

More Spain recipes

• Paella Valenciana
• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
• Croquetas de Jamón