Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Stir in breadcrumbs. Cook 2 to 3 minutes or until golden brown, stirring frequently. Stir in parsley and cheese. Pour into bowl and set aside. In same skillet, cook chorizo over medium-high heat 6 to 8 minutes or until browned, stirring frequently to break up meat. Stir in leek, onion and garlic. Cook 3 minutes or until starting to soften, stirring occasionally. Stir in paprika, thyme, rosemary, broth and tomatoes. Bring to a boil, stirring frequently. Stir in butter beans. Heat thoroughly. Pour into baking dish. Sprinkle breadcrumb mixture over casserole. Cover dish with foil. Bake 20 minutes. Uncover; bake 10 to 15 minutes or until bubbly and breadcrumbs are deep golden brown.