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 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.