Peel and chop your onion into small pieces. Heat the oil in a medium saucepan and add the onion. Sauté over a medium heat for 5 minutes until starting to soften.
Peel and chop the garlic cloves into small pieces, then add to the onion. Cook for a further 30 seconds.
Add the beans and a dash of water. Turn the heat down to low and simmer gently for 15 minutes. Stir every now and then, making sure they don’t catch on the bottom.
Meanwhile, slice your chorizo into 5mm rings. Add to a frying pan and put on a medium heat. Cook, turning often, until starting to turn golden (keep an eye on them - they burn easily).
Drain the jar of peppers and cut them into 1 inch chunks. Add to the pan with the chorizo, then add your honey and balsamic vinegar. Stir until everything is well coated. Cook for another 2 minimum, then remove from the heat.
Turn back to your beans. Add the cream, peas and chopped parsley, along with a pinch of salt and plenty of black pepper. Cook for another two minutes.
To serve, ladle the beans into bowls and top with the chorizo and red peppers. Enjoy!