Portuguese Bean Soup

Ingredients

• 1 1/4 cups dried red kidney or roman beans, soaked overnight in water to cover by 2 inches
• 8 cups water or vegetable stock, plus more if needed
• 1/4 cup extra virgin olive oil (EVOO)
• 3 garlic cloves, finely chopped
• 1 bay leaf
• 14 oz kale or collard leaves, trimmed of the thick center stems, coarsely chopped
• 4 oz Portuguese chouriço or Spanish chorizo, thinly sliced (optional)
• 1 tablespoon finely chopped cilantro, or to taste
• 1 tablespoon coarse salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste

Instructions

1. Drain and rinse the beans. Place the beans in a large stockpot with 8 cups water or vegetable stock. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 1 hour or until the beans are very tender, and can be easily mashed with a fork.
2. Using a wooden spoon, press about half of the beans against the side of the pot to thicken the broth, leaving some beans whole. Alternatively, push half of the beans through a food mill, colander, or sieve set over a bowl, discarding the skins, then return the bean purée to the pot.
3. Add the olive oil, garlic, and bay leaf, and return the soup to a boil. Add the kale (or collards), sausage (if using), cilantro, salt, and pepper. Re-cover the pot, reduce the heat, and simmer for about 10 to 15 minutes, until the kale is tender, but not mushy. If the soup is too thick at this point, add water or stock to thin it to your linking.
4. This soup can be served simply or with crusty country bread and olives.

Notes