Spanish beans with chicken & chorizo

1. Soak the beans for at least 4 hours or overnight in a large bowl with plenty of water. The next day, rinse and drain, then put them in a large heavy-based pan with the onion, paprika, herb bundle and chicken. Pour in enough water or stock to cover, bring to the boil, then lower the heat, cover, and simmer for 45 minutes.
2. Lift the chicken onto a plate, then add the potatoes and chorizo to the pan. Keep cooking for 30 minutes until the beans and potatoes are tender.
3. Pull the skin and bones off the chicken and tear the meat into large chunks. Return it to the pan with the spinach and simmer for 5 minutes.

Tips from the ZestyPlate Kitchen

• Soak the dried beans overnight so they cook through evenly and turn creamy rather than chalky.
• Let the chorizo flavour the broth; its paprika oil seeps into the beans as it simmers.
• Thighs are the right cut here, staying juicy through the long cook where breast would dry out.
• Add the spinach only at the very end so it wilts and keeps its colour.