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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe comes from an estate sale that I just purchased last weekend. The card indicates this is from a 1912 Metropolitan Cookbook. Enjoy Ingredients:
1 pound dried red kidney beans washed and sorted |
12 cups water |
1 pound spanish chorizo cut into 1/4” thick slices |
2 cups torn kale tightly packed |
2 large boiling potatoes peeled and cut into 1” chunks |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Soak beans in 12 cups water in large pot overnight.
2. Bring beans and water to boil then add chorizo.
3. Reduce heat and simmer covered for 30 minutes.
4. Stir occasionally to prevent beans from sticking to bottom of pot.
5. With slotted spoon remove half the beans and mash well with back of fork.
6. Scrape them back into pot then add kale, potatoes, salt and red pepper flakes.
7. Return to simmer and cook until potatoes are tender about 25 minutes.
8. Soup is best when allowed to stand several hours then reheated before serving.
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