Heat your grill to high. Halve the pepper. Scoop out the seeds and white bits. Grill the pepper, skin side up for 5-10 mins till its charred and soft. Put to one side.
Peel and finely chop the onion. Halve the chilli, scoop out the seeds and white bits and finely chop it. Pull the charred skins off the pepper. Slice the pepper into ribbons.
Warm 1 tbsp olive oil in a pan. Add the pork. Stir and fry for 5 mins till the pork is golden brown. Lift out of the pan. Pop on a plate.
Add the onion to the pan. Season with salt and pepper. Fry over a medium heat for 5 mins till the onion is tender. Stir every so often.
Stir in the sliced pepper, the chilli, 1 tbsp smoked paprika (or use half for a less spicy goulash) and 1 tsp dried oregano. Cook and stir for 1 min till the pan smells aromatic.
Add the pork back to the pan. Add the chopped tomatoes. Half fill the can with water. Add that. Drain and rinse the butter beans. Stir them into the pan with 1 tbsp of the red wine vinegar.
Pop a lid on the pan. Bring it up to the boil. Turn the heat down. Simmer for 30 mins till the goulash is thick and the pork is tender.
While the goulash cooks, finely chop the leaves from the sprigs of parsley. Taste the goulash. Add more salt and pepper if you think needs it. Serve in warm bowls topped with the parsley.