1/2 lb. dried kidney beans, soaked overnight
1/8 c. olive oil
1 lb. diced onion
3/4 lb. diced linguica
3/4 lb. diced chorizo
1 tbsp. minced garlic
1/4 tsp. oregano
2 1/2 lb. kale, washed, stemmed, and roughly chopped
1 tsp. cumin
1 qt. canned or fresh peeled tomatoes
1 1/4 lb. cubed potatoes
Salt and pepper to taste

Drain and rinse kidney beans, cook in water as directed until tender. In large pot, saute onions, linguica, chorizo in olive oil until onions are soft; add garlic, kale, cumin, tomatoes, oregano, and enough water to just cover the kale. Add a little salt and simmer 1 hour or more until kale is very tender. Add drained kidney beans and potatoes, cook until potatoes are soft. Salt and pepper to taste.