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Ingredients

• 1 1/4 cups dried red kidney beans, picked over, rinsed, and soaked overnight in water to cover by 3 inches
• 2 tablespoons olive oil, or more if needed
• 12 ounces chourio, linguia, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins
• 2 large yellow onions, chopped
• 1 Turkish bay leaf
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 4 cups homemade beef stock, or low-sodium store bought broth
• 1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
• 1/2 pound collard greens or kale, thick center stems and fibrous veins removed, roughly chopped
• Kosher salt and freshly ground black pepper

Description

Serious Eats