Serve this dish as a hearty, satisfying main course. Serves 4
1 15 ounce can cannellini beans with their liquid
3/4 pound chorizo, halved lengthwise and sliced crosswise 1/4 inch thick
3 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
1 pint cherry tomatoes, halved
1/4 medium red onion, thinly sliced
1 cup coarsely chopped fresh flat-leaf parsley
salt and ground black pepper to taste
1. In a small saucepan, heat the beans in their liquid. In a large skillet, cook the chorizo over high heat until it is lightly browned, cooked through and most of the fat is rendered.
2. In a medium serving bowl, whisk the oil and vinegar. Stir in the tomatoes, onion and parsley. Drain the beans and chorizo and add them to the prepared bowl. Season with salt and pepper and toss. Serve warm.