200 g (7 oz) canned butter beans, rinsed and drained
salt and pepper
Heat the oil in a large saucepan or flameproof casserole dish. Add the chorizo and cook for 1 minute until starting to release its oil. Add the onion and cook for a further 5 minutes until softened, then stir in the garlic and tomato purée and cook for 1 minute.
Pour in the wine and let it bubble away until reduced by half. Add the stock and kale and cook for 5 minutes.
Add the clams, cover and cook for 3 minutes, then stir in the beans. Cover and cook for a further 3 minutes until the clams have opened, discarding any that have not. Season to taste and serve.