Spanish beans with chicken & chorizo

Ingredients

• 300 gPinto bean
• 150 gOnion
• 8 gPaprika powder
• 4 gThyme
• 0.5 gBay leaf
• 30 gParsley
• 640 gChicken thigh
• 250 gPotato
• 250 gChorizo
• 100 gSpinach

Instructions

1. 1

   Step 1: Soak and cook the beans

   • Soak the pinto beans for at least 4 hours or overnight in plenty of water. Next day, rinse and drain.
   • Place the beans with the chopped onion, paprika, herb bundle (thyme + bay leaf) and chicken thighs in a large heavy-based pan.
   • Pour in enough water or stock to cover. Bring to the boil, then reduce heat, cover and simmer for 45 minutes.
2. 2

   Step 2: Add potatoes and chorizo

   • Remove the chicken to a plate.
   • Add the potatoes (halved) and sliced chorizo to the pan.
   • Cook a further 30 minutes until beans and potatoes are tender.
3. 3

   Step 3: Shred chicken and finish

   • Discard skin and bones, shred the chicken into large pieces.
   • Return the chicken to the pan, add the spinach and simmer for 5 minutes until wilted.
   • Sprinkle with chopped parsley and serve hot.