Spanish Beans with Chicken & Chorizo

Ingredients

• ⅔ lb pinto beans
• 1 onion
• 1 tbsp paprika
• 4 sprigs fresh thyme
• 2 bay leaves
• ¼ bunch fresh parsley
• 4 chicken thighs
• 0.55 lb new potatoes
• 0.55 lb chorizo
• 3½ oz spinach
• 6 cup water or stock

Steps

1. Soak pinto beans for at least 4 hours or overnight; rinse and drain.
2. Combine soaked beans, chopped onion, paprika, thyme, bay leaves, and chicken thighs in a large heavy-based pan. Add enough water or stock to cover, bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
3. Remove chicken to a plate. Add potatoes and sliced chorizo to the pan and continue cooking for 30 minutes, or until beans and potatoes are tender.
4. While potatoes cook, discard skin and bones from chicken, then tear meat into large chunks.
5. Return chicken to the pan with spinach and simmer for 5 minutes, until spinach is wilted and chicken is heated through.
6. Stir in chopped fresh parsley before serving.