Heat 1 tablespoon of the oil in a heavy-based saucepan, add the chorizo and cook for 3 minutes, turning occasionally, until lightly browned all over. Remove from the pan and set aside.
Add the remaining oil to the pan, add the onion and cook for 5 minutes until softened. Stir in the garlic and tomato purée, add the tomatoes and season. Cook for a couple of minutes until the tomatoes start to soften.
Tip in the beans and the liquid, and top up with a little water if necessary. Return the chorizo to the pan and simmer for 10 minutes. Scatter over the coriander and serve with lime wedges for squeezing over.