Butter Beans with Parsley, Tomatoes & Chorizo

By [e-mail]

Ingredients

• 14 oz. can butter beans with their liquid
• 1/2 lb. chorizo, 1/2ed lengthwise & sliced crosswise 1/4" thick
• 3 T olive oil
• 1 T sherry vinegar
• 1 pint cherry tomatoes, halved
• 1/4 med. sliced red onion
• 1 C coarsely chopped parsley
• Salt & pepper

Preparation

Step 1

1. Heat butter beans in their liquid in small saucepan. In large skillet, cook chorizo over hi heat til it's lightly browned & most of fat has been rendered, @ 2 min.
2. In med serving bowl, whisk oil & vinegar. Stir in tomatoes, onion & parsley. Drain the beans & chorizo and add to bowl. season with salt & pepper. Serve warm.