Preheat oven 400˚F.
Place potatoes, celery, onions, pimiento peppers, beans, kale and garlic in large bowl, and season with salt, pepper and paprika. Pour EVOO over vegetables and toss to coat well. Transfer to a large casserole dish.
Pour tomatoes over vegetables then arrange chorizo on top. Cover and roast 1 hour then uncover and bake 15 minutes more, to crisp up sausage. Serve in shallow bowls with lots of bread alongside for mopping.