1 pound dried red kidney beans
12 cups water
1 pound Spanish (not Mexican) chorizo or
other spicy smoked sausage
2 cups torn kale or collard greens leaves
2 large boiling potatoes
cut into 1" chunks
Salt
1/2 teaspoon dried red pepper flakes
Directions: one line for each direction. When saved the lines will be numbered.
*Spanish chorizo is available at Spanish and some Latin markets.
Soak beans in water in large pot overnight. Bring beans and water to a boil, add chorizo, then reduce heat and simmer, covered, until beans are barely tender, about 25 to 30 minutes. Stir occasionally to prevent beans from sticking to bottom of pot.
Add kale, potatoes, salt to taste and red pepper flakes. Return to simmer and cook until potatoes are tender, about 25 minutes. Soup is best when allowed to sit for several hours. (Reheat before serving.)
