Greenyard blistered sliced beans with chorizo and tomato dressing

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1. Heat a wide based frying pan and place on a high heat. Add the sliced green beans and fry over a high heat for 7-8 minutes until starting to blister. Set aside.
2. Heat a wide based frying pan and place on a medium-high heat. Add the olive oil and chorizo to the pan and fry for 3-4 minutes, then add the diced onion and fry for a further 5 minutes. Remove the chorizo and onion to a plate and place the pan back on the heat.
3. Add the tomatoes to the pan and cook for 5 minutes until broken down and soft. Add the garlic and red chilli and cook for a further 2 minutes. Add the chorizo back to the pan along with the sugar and sherry vinegar. Add the green beans and stir to coat.
4. Serve on a large plate and top with the chopped parsley.