Portuguese Kale Soup
10 to 12 servings
1 pound dried pea beans, soaked overnight according to directions
bean soaking water, plus enough additional water to total 8 cups
1 pound of chorizo, or other firm, smoked, garlic-flavored link sausage,
sliced 1/4 inch thick
1 tablespoon olive oil
3 medium sized onions, peeled and chopped
2 bay leaves, crumbled
1 teaspoon ground marjoram
1/8 teaspoon ground pepper
4 to 5 teaspoons salt
2 medium sized potatoes, peeled and cut in 1/2 inch cubes
2 tablespoons red wine vinegar
4 cups finely sliced tender kale or 1 package (10 ounces) frozen chopped
kale (fresh is best!)
Place beans and water in a large, heavy kettle; bring to boiling;
then adjust heat so pot bubbles gently and cook 1 1/2 hours.
Meanwhile, lightly brown sausage in olive oil over moderately high
heat and drain on paper toweling. Reduce heat to moderate; add
onions and stir fry 8 to 10 minutes, until limp.
When beans have cooked 1 1/2 hours, add sausage, onions, bay leaves,
marjoram, pepper, 4 teaspoons of the salt, and potatoes; cover and
simmer 1/2 hour. Add vinegar; taste for salt and add additional
teaspoons, if needed.
Add kale; cover and simmer 20 to 25 minutes longer, just until
tender. Ladle into large soup bowls, or better still, cool to room
temperature; refrigerate and then serve the next day.