Chorizo Con Ensalada De Judiones Y Tomatoes

Ingredients

• 100-150g judions beans or best-quality butter beans or cannellini, soaked overnight with a pinch of bicarbonate of soda.
  
• 20 sweet cherry tomatoes, cut in half
  
• ½ red onions, thinly sliced
  
• 1 medium bunch fresh flat-leaf parsley, roughly chopped sherry vinegar Dressing
  
• a drizzle of olive oil
  
• 250g mild or spicy cooking chorizo, cut in little pieces
  
• Sea salt and black pepper

Instructions

Rinse the beans, then cover with 2 litres of cold water in a large pan. Bring to the boil, reduce the heat to a simmer, and skim off any scum. Cook for 1-2 hours until tender. Pour off the cooking liquid until level with the beans, season and set aside.

To assemble the salad, drain the butter beans (warm or at room temperature) and put them in a bowl with the tomatoes, red onion and parsley. Pour on the dressing and mix well. Let the salad sit for at least 5 minutes to let the flavours mingle. Meanwhile, set a frying pan over a medium-to-high heat. Pour a drizzle of olive oil into a pan and add the chorizo. As the chorizo is sizzling away, spread the salad on a plate. The chorizo will take only about a minute to cook, really just until crisp on both sides. Spoon the cooked chorizo on the top of the salad and serve immediately.