Spanish beans with chicken & chorizo

• portions: Serves 4 (easily doubled
• temps actif: 15 mins
• temps total: 1 hour 15 minutes

Ingrédients

300g dried pinto or cannellini beans

1 onion, chopped

1 tbsp paprika thyme sprigs, bay leaves and bunch of parsley, tied together in a bundle

4 chicken thighs, skin on

250g small potatoes, cut into chunks

250g piece chorizo, chopped into large chunks

100g pack baby spinach

Instructions

1 Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Bring to the boil, then reduce the heat, cover and simmer for 45 mins.

2 Remove the chicken and put on a plate, then add the potatoes and chopped chorizc to the pan. Continue cooking for about 30 mins until the beans and potatoes are tender. Discard the skin and bones from the chicken and tear into chunks. Return the chicken to the pan with the spinach and simmer for 5 mins, then divide into 4 bowls and serve immediately.