I spent the summer exploring Andalucia and simply couldn’t get enough of the local delicacies. Everything, ranging from the smoky salty jamon de pata negra to the earthy fino sherries, completely blew me away. I had eaten such things before, or at least imitations of them, but the variety and quality one finds in Southern Spain is mind-boggling. This recipe came as a sort of melding of other dishes I tried on the trip. Combining the warm chorizo with heirloom tomatoes and cannellini beans creates an explosive palate of flavors, made complete by the fino sherry vinaigrette.