Heat the oil in a pan over a moderate heat and add the sliced chorizo and saute for a few minutes. Add the onions, garlic, swede and peppers and saute until softened.
Add the paprika and cook for two minutes. Add the red wine vinegar and cook for a further one minute. Add the tomatoes, tomato puree, sun dried tomatoes and bay leaf. Bring to the boil, season, replace the lid and simmer for twenty minutes. Add the beans and simmer for a further ten minutes and garnish with chopped coriander.