AZOREAN KALE AND POTATO SOUP (Sopa de Couves)

Serve this soul-warming soup with crusty peasant bread.

1 pound dried red kidney beans, washed and sorted
12 cups water
1 pound chourico or Spanish chorizo (not Mexican chorizo), cut into 1/4-inch-thick slices
2 cups torn kale or collard greens leaves, tightly packed
2 large boiling potatoes, peeled and cut into 1-inch chunks
Salt
1/2 teaspoon crushed red pepper flakes, or more to taste, optional

Soak beans in 12 cups water in large pot or Dutch oven overnight.

Bring beans and water to boil. Add chorizo. Reduce heat and simmer, covered, until beans are barely tender, 25 to 30 minutes. Stir occasionally to prevent beans from sticking to bottom of pot.

With slotted spoon, remove half the beans, mash them well with back of fork and scrape them back into the 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 stand several hours. Reheat before serving.

Source: David Leite and Leite's Culinaria
Makes 8 to 10 servings