Dinner · Spanish

Spanish Beans with Chicken and Chorizo

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 6, 2026

This is a one-pot Spanish stew that does the heavy lifting for you: pinto beans, tender chicken thighs, smoky chorizo, and baby potatoes all simmer together into something deeply savory. It looks impressive but the hands-on work is minimal, which makes it perfect for a slow Sunday or a make-ahead weeknight dinner. Just remember to soak the beans the night before.

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Spanish Beans with Chicken and Chorizo

Why you'll love this

  • Everything cooks in one pot with almost no fuss.
  • Smoky chorizo and paprika make the broth taste like it simmered all day.
  • Hearty enough to be a full meal on its own.
  • Even better the next day, so it's great for leftovers.

EveryDayMeal recipe

Spanish Beans with Chicken and Chorizo

Prep
15m
Cook
80m
Total
95m
Serves
4
Level
Easy

Ingredients

  • 1 1/2 cups dried pinto beans
  • 1 onion, chopped
  • 1 tablespoon paprika
  • a few sprigs fresh thyme
  • 2 bay leaves
  • a small bunch fresh parsley
  • 4 bone-in, skin-on chicken thighs
  • 1/2 pound baby potatoes
  • 1/2 pound chorizo, sliced
  • 3 cups (about 3 ounces) fresh spinach

Equipment

  • Large heavy pot or Dutch oven
  • Large bowl for soaking
  • Kitchen twine
  • Tongs

Instructions

  1. Soak the pinto beans in a large bowl with plenty of cold water for at least 4 hours or overnight, so they cook evenly and turn creamy instead of chalky. The next day, drain and rinse them well.
  2. Tie the thyme, bay leaves, and a few parsley stems together with kitchen twine to make a bundle you can pull out later. Add the drained beans, chopped onion, paprika, herb bundle, and chicken thighs to a large heavy pot.
  3. Pour in enough water or chicken stock to just cover everything. Bring to a boil, then lower the heat, cover, and simmer gently for 45 minutes, so the beans soften and the chicken flavors the broth.
  4. Lift the chicken thighs out onto a plate. Add the baby potatoes and sliced chorizo to the pot and keep simmering for about 30 minutes, until the beans and potatoes are fully tender and the chorizo has released its red, smoky oil.
  5. Once the chicken is cool enough to handle, pull off and discard the skin and bones, then tear the meat into big chunks.
  6. Return the chicken to the pot along with the spinach and simmer for 5 minutes, just until the spinach wilts and everything is heated through. Fish out the herb bundle, taste for salt, and scatter with chopped parsley before serving.

Tips from the kitchen

  • Don't skip the overnight soak. Beans cooked from dry without soaking can stay tough and take far longer to soften.
  • Use good Spanish chorizo (the cured, firm kind), not the soft fresh sausage. It holds its shape and gives the broth its color and smoke.
  • If the liquid gets low while simmering, add a splash more stock or water so the beans stay just covered.

Estimated nutrition per serving: 580 cal · 38g protein · 42g carbs · 29g fat

Make it your own

  • Swap pinto beans for cannellini or great northern beans if that's what you have.
  • Stir in a can of chopped tomatoes with the potatoes for a richer, redder broth.
  • Use kale instead of spinach for a sturdier green (add it a few minutes earlier so it softens).

Storing & make-ahead

Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of stock or water to loosen it. It also freezes well for up to 3 months.

Good to know

Can I use canned beans to save time?
Yes. Use about 3 cups of drained canned pinto beans and add them with the potatoes and chorizo, cutting the first simmer down to just cooking the chicken through, roughly 25 minutes.
What if I forgot to soak the beans?
Do a quick soak: cover the beans with water, bring to a boil for 2 minutes, then cover and let sit off the heat for 1 hour before draining and continuing.
Can I use boneless chicken?
You can, but bone-in, skin-on thighs add much more flavor to the broth. If using boneless, add them for the last 30 minutes so they don't dry out.
Is this dish spicy?
Not very. The heat depends on your chorizo. Choose hot (picante) chorizo or add a pinch of red pepper flakes if you want more kick.

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