1 - step 1 Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil.

2 - Add the onion and cook for 5 mins until starting to soften.

3 - Then add the garlic and finely chopped parsley, and fry for 1 min more.

4 - step 2 Pour on the stock and tomatoes.

5 - Bring to the boil, reduce the heat, then add the beans and sherry vinegar.