2 x 400 g (13 oz) cans butter beans, drained and rinsed
3 tablespoons roughly chopped parsley
2 tablespoons sherry or red wine vinegar
3 ripe tomatoes, chopped
salt and pepper
Heat the oil in a large frying pan and cook the onion over a medium-high heat for 2–3 minutes, until starting to colour. Add the chorizo and cook for 1–2 minutes, until golden. Stir in the paprika and butter beans, and cook for a further 1–2 minutes.
Add the parsley, vinegar and chopped tomatoes to the pan, toss well, then remove from the heat. Season to taste and spoon into 4 shallow bowls to serve.