4
Spanish
Spanish beans with chicken & chorizo
Pinto beans braised with chicken and chorizo, a smoky Spanish pot.
Ingredients
- Paprika 1 tbsp
- Fresh parsley
- Fresh thyme
- Onion 1
- Potatoes 250 g
- Spinach 100 g
- Chicken thighs 4
- Chorizo 250 g
- Bay leaves
- Pinto beans 300 g
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.