If using dried beans, first soak them in three times their quantity in water, place in the fridge overnight. The next day, drain the water, place soaked beans in a pot with a bay leaf, add plenty of cold water and bring to a gentle simmer for 45 minutes or until cooked. This time may vary depending on the freshness of the beans, so taste to be sure. You want them completely cooked through but not mushy.

Get your vegetables ready. Dice the mushrooms. Peel and slice the red onion finely. Trim and seed bell pepper (capsicum) and cut into slices. Have your garlic ready to be minced or finely chopped. Set all aside.

Slice and cut the chicken thighs into bite size pieces. To a large pot (that has a lid) on high heat, add 3 tbsp olive oil. Once oil is hot, place the chicken pieces and sauté until slightly brown. Push chicken to the side, add the mushrooms and brown them a little, (add extra olive oil if needed) add the onion, capsicum, and garlic and keep frying a little. Add the chili, oregano and smoked paprika and mix well with the chicken. Add the peeled tomatoes and the chicken stock. Season with salt, mix well, taste for seasoning and bring to a simmer. Add the drained cooked or canned beans, mix well, turn heat to very low and gently simmer for 30 minutes with the lid on.

While it’s cooking chop the fresh parsley and set aside.

Once cooked, add three quarters of the chopped parsley, mix well. Serve and garnish with remaining chopped parsley and crusty toasted bread with drizzled olive oil.