Heat the oil in a flameproof casserole, add the onion and garlic and fry for 1–2 minutes. Stir in the chorizo and fry until beginning to brown. Add the peppers and fry for 3 minutes.
Pour in the wine and allow to bubble, then stir in the butterbeans, tomatoes and tomato purée and season well. Cover and simmer for 15 minutes. Ladle into shallow bowls, sprinkle with the parsley to garnish and serve with crusty gluten-free bread.