Sauté onion in a pan in olive oil for 5 mins, add chorizo and fry off for a couple of minutes.
Then add garlic and red wine and cook off until liquid evaporates. Add the cans of tomatoes and passata to pan and chili flakes.
Then add the cans of beans (strained) and add to the pan.
Add parsley and season with salt and pepper, bring to the boil and simmer on a low heat for 1 – 2 hours with the lid on.