Preheat oven to 350. Prepare aluminum lined baking sheet lightly greased with cooking spray. Set aside.
In a medium sized bowl combined habanero jack cheese and parsley.
Cut into the chorizo links and add all of the inner meat to bowl. Discard casings. Mix the meat, cheese and parsley until thoroughly combined with ingredients evenly dispersed. Form into 1 1/2 tablespoon balls and place on baking sheet with 1 inch between each meat ball.
Bake chorizo balls for 15 minutes or until crisp on outside and cooked through.
Meanwhile, in a sauté pan on medium-high heat add olive oil and garlic.
Rough chop kale leaves and add to pan along with habanero. Cook until kale is wilted and edges are crisp.
In a blender add 2/3 of beans and all of vegetable stock. Puree until smooth.
Transfer puree to pot on medium-high heat. Add kale to pot and stir to combine. Add remaining beans to pot and stir. Taste and adjust salt and pepper.
Toss in chorizo meatballs, stir to combine, and serve warm.