Spanish beans with chicken & chorizo

Ingredients

• 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

Instructions

1. Soak the beans in plenty of cold water for at least 4 hours or overnight. The next day, drain and rinse them, then place in a large heavy-based pan with the chopped onion, paprika, thyme sprigs, bay leaf and the chicken thighs. Pour in enough water or stock to cover. Bring to the boil, then reduce the heat, cover and simmer gently for about 45 minutes.
2. Remove the chicken to a plate. Add the potatoes and chorizo to the pan and continue cooking for about 30 minutes, until the beans and potatoes are tender.
3. Discard the skin and bones from the chicken and tear the meat into large pieces. Return it to the pan with the spinach and simmer for about 5 minutes, until the spinach has wilted and everything is heated through.
4. Adjust the seasoning if needed and finish with chopped parsley before serving.

instructions_source: editorial-classic