Name: Spanish beans with chicken & chorizo
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 6 h
Yield: 4
Cuisine: Spanish
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

Home
Recipes
Spanish beans with chicken & chorizo

Spanish beans with chicken & chorizo

Mary Cadogan

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 30 mins

Plus soaking

A star rating of 4.8 out of 5.34 ratingsRate

loading...

This dish is great for a casual get-together, just plonk it on the table with a big salad and bread and it's done

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy white bread

A star rating of 4.7 out of 5.700 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal803
fat40g
saturates13g
carbs60g
sugars4g
fibre2g
protein55g
salt1.35g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, April 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.34 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now