Step 1 of 5
Spanish Beans with Chicken & Chorizo
Put the dried pinto beans in a large bowl, cover them with plenty of cold water and leave them to soak for at least 4 hours, or overnight. They roughly double in size, so give them room.
Step 2
Drain and rinse the beans, then tip them into a large heavy-based pan with the chopped onion, the paprika and the chicken thighs. Tie the thyme, bay leaves and parsley into a bundle with string and drop that in too.
Step 3
Pour in enough water or stock to cover everything by a couple of centimetres and bring it to the boil, then lower the heat, cover the pan and simmer for 45 minutes.
Step 4
Lift the chicken thighs onto a plate and add the potatoes and sliced chorizo to the pan. Carry on cooking for 30 minutes, until the beans have gone creamy and a knife slides into the potatoes.
Step 5
Pull the skin and bones off the chicken and tear the meat into big pieces. Return it to the pan with the spinach and simmer for 5 minutes, just long enough for the leaves to collapse. Fish out the herb bundle before serving.
