Now, what I would do differently is: Follow the instructions. Now that I've had some time to think about it, I think the differences in temperature would have been a nice contrast... or maybe I would heat the veggies in a separate pot... either way... don't let your chorizo oil ruin your dinner. Again, unless you're into that. ;)
c/o Food and Wine Magazine, May 2007
1 14 oz can butter beans with their liquid
½ pound chorizo, halved lengthwise and sliced crosswise ¼ inch thick
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 pint cherry tomatoes, halved
¼ medium red onion, thinly sliced
1 cup coarsely chopped flat leaf parsley
Salt and freshly ground black pepper
In a small saucepan, heat the butter beans in their liquid. In a large skillet, cook the chorizo over high heat until it is lightly browned and most of the fat is rendered, about two minutes.
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 bowl. Season with salt and pepper and toss. Serve warm.