White Beans and Chorizo with Quick Marinated Tomatoes and Onion

Whisk 3 tablespoons sherry vinegar, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon table salt, and 1/4teaspoon pepper together in medium bowl. Add 12 ounces quartered cherry tomatoes and 1/2 thinly sliced red onion, tossing to coat; set aside to marinate while cooking chorizo and beans.

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 1/2-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.

Add 2 (15-ounce) cans rinsed cannellini beans, 3 minced garlic cloves, 1/4 teaspoon smoked paprika, and remaining 1/2 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 1/4 cup water to skillet, scraping up any browned bits. Add chorizo, tomato-onion mixture, 1 cup coarsely chopped parsley, and remaining 1/4 cup extra-virgin olive oil, stirring to combine. Serve with crusty bread.