Ingredients

• 2 cups dried cranberry or pinto beans, picked through
• 8 ounces Spanish chorizo, cut into1/4-inch-thick slices
• 4 cloves garlic, coarsely chopped
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1 large Spanish onion, finely chopped
• 1/2 bunch kale (about 8 ounces), stems removed, leaves coarsely chopped
• 8 cups chicken stock
• 1 cup dry white wine
• Kosher salt
• Olive oil, for drizzling

Instructions

1. Put the beans in a pot and cover with 4 cups water. Cover and set aside at room temperature to soak overnight. Drain.
2. Heat a large saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper towel-lined plate with a slotted spoon and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons fat, add some olive oil.)
3. Add the garlic, carrot, celery and onion to the fat in the pan and cook over medium heat, stirring occasionally, until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, about 2 minutes. Add the stock, wine and 2 teaspoons salt; cover and bring to a boil.
4. Add the cranberry beans and cooked chorizo to the saucepan; lower the heat to a simmer and cook, uncovered, until the beans and kale are soft, about 1 1/2 hours. Ladle the soup into bowls and drizzle with olive oil.
5. Photograph by David Malosh