Step 1

Whisk 3 tablespoons sherry vinegar , 1 tablespoon extra-virgin olive oil , ⅛ teaspoon table salt , and ¼ teaspoon pepper together in medium bowl. Add 12 ounces quartered cherry tomatoes and ½ thinly sliced red onion , tossing to coat; set aside to marinate while cooking chorizo and beans.

Step 2

Heat 2 tablespoons extra-virgin olive oil in 12-inch skillet over medium-high heat until shimmering. Add 6 ounces Spanish-style chorizo (cut into ½-inch pieces) and cook until evenly browned and crisp, 4 to 6 minutes, stirring often. Using slotted spoon, transfer chorizo to paper towel–lined plate and set aside.

Step 3

Add 2 (15-ounce) cans rinsed cannellini beans , 3 minced garlic cloves , ¼ teaspoon smoked paprika , and remaining ½ teaspoon table salt to fat left in skillet, reduce heat to medium, and cook until beans are warmed through, 2 to 4 minutes, stirring occasionally. Off heat, add ¼ cup water to skillet, scraping up any browned bits. Add chorizo, tomato-onion mixture, 1 cup coarsely chopped parsley , and remaining ¼ cup extra-virgin olive oil , stirring to combine. Serve with crusty bread.