Cape Verdean Munchupa

Cape Verdean Munchupa

16 oz Dry kidney beans
16 oz Dry lima beans
16 oz Samp (cracked dry corn)
6 lb Pork neck bones
6 lg Onions, chopped
4 tb Oil
4 pk Furtado's chourico (spicy Portuguese sausage) Purchase Online
Salt, pepper to taste
1/2 c Vinegar or to taste 6 pk Chopped frozen kale

Cover dry beans and corn generously with cool water and let soak at room temperature overnight. Drain, then cover with water in large kettle. Bring to boil. Add pork bones. Meanwhile, saute onions and sliced chourico in the oil; add to kettle. Simmer uncovered until beans are tender, about 2 hours, adding water if needed. Add kale and heat through. The liquid should cook down until it's soupy, almost like chili or a stew. Season to taste with salt, pepper and vinegar. Makes a big kettle full.

Recipe from: Cape Verdean Recipes from Cooking with Rose
http://www.brown.edu/Student_Services/Food_Services/nutrition/recipes_capeverdean.php