Cook the chorizo in a deep medium frying pan over a low heat, stirring often until it has released its oils and crisped up, about 5 mins. Remove to a bowl using a slotted spoon, leaving the oil behind.

Cook the onion in the pan for 8-10 mins over a medium heat until beginning to soften. Turn up the heat, add the mushrooms and cook for 6-8 mins until golden. Pour in the butter beans along with the liquid from the can, then rinse out the can with 50ml water and add this, too. Bring to the boil, then reduce the heat to a simmer and cook for 2-3 mins.

Roughly mash half the butter beans to thicken the sauce, then season well. Stir in most of the chopped parsley and squeeze in the lemon juice. Remove from the heat.

Toast the bread using a toaster or under a hot grill until golden, then rub over the garlic clove. Divide between two plates, then ladle over the beans. Sprinkle over the crispy chorizo and whole parsley leaves.