Place the chorizo and onion in a large, hot pan and fry until the oil is released from the chorizo and the onion has become tender.
Add the butter beans and the tomatoes. Bring to the boil, then simmer for 5 minutes. Add the curly kale and cook for 2-3 minutes until just wilted. Serve with some crusty bread.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.