Spanish Beans with Chicken & Chorizo

Ingredients

• 300 gpinto beans, dried; soaked overnight
• 1onion, chopped
• 1 tbsppaprika
• thyme, few sprigs; for herb bundle
• 2 leafbay leaves, for herb bundle
• 1 bunchparsley, for herb bundle
• 4chicken thighs, bone-in
• 250 gjersey royal potatoes, small; halved if large
• 250 gchorizo, sliced
• 100 gspinach

Method

1. 1

   Soak the dried pinto beans for at least 4 hours or overnight in a large bowl with plenty of cold water to cover.

2. 2

   Rinse and drain the soaked beans. Place in a large heavy-based pan with the onion, paprika, herb bundle (thyme, bay leaves and parsley) and chicken thighs. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 minutes.

3. 3

   Remove the chicken to a plate. Add the potatoes and chorizo to the pan. Continue cooking for 30 minutes until the beans and potatoes are tender.

4. 4

   Discard the skin and bones from the chicken and tear the meat into large chunks. Return the chicken to the pan with the spinach and simmer for 5 minutes.