Span­ish beans with chicken & chorizo

Easy Cook - - EVERYDAY BEANS -

Serves 4 (eas­ily dou­bled) Prep 15 mins plus soak­ing Cook 1½ hrs £ 2.73 a por­tion 803 kcals, 40g fat, 13g sat. fat, 4g su­gar

300g dried pinto or can­nellini beans 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

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. Bring to the boil, then re­duce the heat, cover and sim­mer for 45 mins. 2 Re­move the chick­e­nand put on a plate, then add the potatoes and chopped chorizo to the pan. Con­tinue cook­ing for about 30 mins un­til the beans and potatoes are ten­der. Dis­card the skin and bones from the chicken and tear into chunks. Re­turn the chicken to the pan with the spinach and sim­mer for 5 mins, then di­vide into 4 bowls and serve im­me­di­ately.

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