6 c. water
2/3 c. dry red kidney beans
1 lb. beef shank cross-cuts
8 oz. Chaurico (Portuguese sausage) or Linguica, sliced 1/2 inch slices
2/3 c. dry split peas
2 1/2 tsp. salt
6 c. torn kale (8 oz.)
2 c. peeled and chopped potatoes

In a Dutch oven, combine water and kidney beans. Bring to boiling; simmer uncovered 2 minutes. Remove from heat; cover. Let stand 1 hour. In a skillet brown beef shanks and sausage; drain well. Stir into undrained beans along with peas and salt. Bring to boiling; reduce heat. Simmer, covered, 2 hours. Remove beef shanks. When cool enough to handle, remove meat from bones, cube. Discard bones; return meat to pan. Add kale and potatoes. Simmer, covered 25-30 minutes.