Chorizo with Black-Eyed Beans and Chimichurri

Ingredients

• 150 gm dried black-eyed beans, soaked overnight in cold water, drained
• 2 chorizo
• 2 tsp olive oil
• Piquillo chimichurri
• 8 canned piquillo peppers, finely chopped (see note)
• 2 tbsp finely chopped oregano
• 100 ml extra-virgin olive oil
• 60 ml (¼ cup) sherry vinegar
• 2 tsp sweet paprika
• 1 garlic clove, finely chopped