Spanish beans with chicken & chorizo

Spanish beans with chicken & chorizo

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(29 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins Plus soaking


Serves 4
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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal803
  • fat40g
  • saturates13g
  • carbs60g
  • sugars4g
  • fibre2g
  • protein55g
  • salt1.35g
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  • 300g dried pinto or cannellini bean
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • thyme sprigs, bay leaves and bunch of parsley, tied together in a bundle


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 chicken thighs, skin on
  • 250g small potatoes, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 250g piece chorizo, chopped into large chunks



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 100g pack baby spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  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.

  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.

  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.

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Comments, questions and tips

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1st Jun, 2011
This is yummy - if a bit high in calories. Used tinned black eyed beans instead of cannellini.
28th Nov, 2010
After living for ten years in Spain I got latched on to the wonderful flavours of the spanish cuisine, particulary on their soups and stews, so I couldn't wait to try this one from the BBC. Result ? - Fantastic flavour and very authentic when compared with similar dishes in Spain. The only thing I altered was that I changed the cannnellini beans for ordinary Butter beans, because they are bigger and sp you feel you are getting more. It didn't make me feel guilty in doing this as the cannellini beans are not Spanish either, but Italian. Nevertheless, full marks for a truly satisfying dish. Dick from Whittington
30th Sep, 2010
Simply delicious!!!!!
23rd Sep, 2010
Have made this once already - delicious - making again for friends tomorrow night.
12th Aug, 2010
Delicious. Used tinned cannellini beans and didn't have any thyme. I sautéd the ingredients then added the paprika to infuse the flavour a little more before adding the water. We loved this and will definitely do again. Yum!
18th Jul, 2010
I've used peas instead of spinach, which was nice. With smoked paprika, it is delicous!
17th Apr, 2010
Very nice. Used a pack of legs and thighs as they came mixed.
1st Apr, 2010
Didn't know which paprika to use and opted for hot, thought I'd ruined it but I made it yesterday for tonight and it was a lot less hot today than yesterday, so try it with sweet paprika it you don't like too hot food. Clean bowls all round, it was delicious and would do again. Used Sainsburys tinned beans, just drained and rinsed them and then used Knorr 'Touch of Taste' Chicken as stock, it was much quicker. A great meal!
1st Apr, 2010
Delicious and wholesome. Will definitely make again.


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