Recipe found on Cook The Book Caroline Russock 8 to 10 Servings
1 1/4 cups dried Red Kidney Beans, picked over, rinsed and soaked overnight in water to cover by 3” OR use canned beans at about twice the amount (approximately 2 15 oz cans of beans)
2 TB Olive Oil, or more if needed
12 oz Chourico, Linguica, or dry-cured smoked Spanish Chorizo, cut into 1/4 inch coins
2 large Yellow Onions, chopped
1 Bay Leaf
3 Garlic Cloves, minced
1/2 tsp crushed Red Pepper Flakes
4 cups Beef Stock
1 1/2 lbs Red Potatoes, peeled and cut into 1/2 inch cubes
1/2 lb Kale, trim the bottom tips, roughly chopped
Salt and freshly ground Black Pepper

Drain the beans, dump them into a medium saucepan, and cover with water.  Bring to a boil, then reduce the heat to low and simmer, partially covered, until the beans are tender but still hold their shape, about 45 minutes.  Drain and set aside.  Meanwhile, heat the olive oil in a large pot over medium heat until it shimmers.  Toss in the chourico and cook until browned, 7 to 10 minutes.  Fish out the slices with a slotted spoon and transfer to paper towels.  Pour off all but 3 TB of the fat from the pot, or if the pot is dry, drizzle in more oil so you have 3 TB.  Add the onions and bay leaf and cook, stirring often until the onions are deeply golden brown, 20 to 25 minutes.  Adjust the heat as necessary to prevent the onions from burning.  Add the garlic and red pepper flakes and cook for 1 minute.  Pour in the beef stock and 5 cups of water, add the potatoes, and bring to a boil over high heat.  Reduce the heat to low and simmer, covered, until the potatoes are just tender, 10 to 12 minutes.  While the soup is simmering spoon a third of the beans and a bit of the soup broth into a food processor.  Pulse to make a loose paste, then if desired, pass the paste through a sieve.  Straining the paste gives the dish extra body without errant bean skins floating in your soup.    When the potatoes are cooked, stir in the kale, chourico, bean paste and beans.  Turn off the heat and let the soup sit for 10 minutes too marry the flavors.  Remove the bay leaf, season the soup with salt and pepper to taste, and ladle into warm bowls.