Spanish beans with chicken & chorizo Recipe

First, get your pinto beans soaking for at least 4 hours, or ideally, overnight. Use a large bowl with plenty of water to cover them generously.

When you're ready to cook, drain and rinse the beans well. Transfer them to a large, heavy-based pan along with the onion, paprika, herb bundle, and chicken thighs. Pour in enough water or stock to just cover everything. Bring it to a boil, then reduce the heat, cover the pan, and let it simmer for 45 minutes.

While the beans and potatoes finish cooking, discard the skin and bones from the reserved chicken. Shred or tear the meat into large, rustic chunks.

Return the shredded chicken to the pan, along with the spinach. Stir everything together and let it simmer for a final 5 minutes, just until the spinach wilts into the stew.