Spanish beans with chicken & chorizo

4 servings beans budget cannellini bean cannellini beans casserole casual recipes cheap chicken and bean stew chicken and chorizo one-pot chicken recipes chicken thigh chicken thighs chorizo chorizo recipes dried pulses low cost mains over 800 kcal over an hour potato potatoes spanish recipes spinach

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Source

Ingredients

300g dried pinto or cannellini bean

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

Method

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. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.

Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.

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