Spanish beans with chicken & chorizo — a hearty one-pot of pinto beans simmered with chicken, smoky chorizo, potatoes and spinach. Comforting, warming and full of paprika flavour.
- 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
Preparation
- Soak the beans for at least 4 hours or overnight in a large bowl with plenty of water to cover. The next day, rinse and drain, then put in a large heavy-based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover, and simmer for 45 minutes.
- Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 minutes until the beans and potatoes are tender.
- Discard the skin and bones from the chicken and tear into large chunks. Return to the pan with the spinach and simmer for 5 minutes.
