Butter Beans with Parsley, Tomatoes and Chorizo

Ingredients

• 1 14-ounce can butter beans with their liquid
• 1 tablespoon sherry vinegar
• 1 pint cherry tomatoes
• ¼ medium red onion
• 1 cup coarsely chopped flat-leaf parsley
• Salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• + 1 more ingredients
• • ½ pound chorizo

In a small saucepan, heat the butter beans in their liquid. In a large skillet, cook the chorizo over high heat until it is lightly browned and most of the fat is rendered, about 2 minutes. In a medium serving bowl, whisk the oil and vinegar. Stir in the tomatoes, onion and parsley. Drain the bea...

View full recipe at Food & Wine