Add beans and spinach, reduce heat to medium and simmer until well flavoured for 4-5 minutes. Discard (take-out) thyme and bay leaf, stir in vinegars, season to taste and keep warm.
Heat remaining oil in a large frying pan over medium-high heat, add chorizo and fry, turning over occasionally (carry-on), until browned and cooked through for 4-5 minutes. Thickly slice.
Top bowls of beans with chorizo, scatter with oregano and parsley, and serve with bread.