Heat the olive oil in a pan over medium heat.

Add the pancetta to the pan and cook for 2 minutes, until lightly browned.

Add the crushed garlic and finely sliced onion to the pan and cook for 5 minutes, until softened.

Stir in the cannellini beans, chopped tomatoes, 2 tablespoons of water, and rosemary sprigs.

Cook, stirring occasionally, for 15 minutes to allow the flavors to meld.

Add the sliced chorizo sausage to the pan and cook for a further 5 minutes, until heated through.

Remove the rosemary sprigs from the pan.

Season the mixture to taste with salt and pepper.

Sprinkle chopped flat leaf parsley over the top of the beans and chorizo.

Serve the mixture hot on toasted sliced bread, drizzled with a little olive oil.