Beans recipes
30 minutes
Sopa azteca (Mexican tortilla soup)

Preheat the oven to 180ºC.
Boil the rosmarino in salted, boiling water until al dente.
Heat the olive oil in a large pan and fry the chicken thighs, skin-side down, until golden brown. Transfer to an ovenproof dish.
Add the olives, sundried tomatoes, butter beans, thyme, lemon juice and zest and stock.
Braise uncovered for 15 - 20 minutes in the oven.
Serve with the rosmarino, which is available from selected Woolworths stores.