Spanish beans with chicken & chorizo

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.