Cape Verdean Munchupa Recipe

• 8 ounce Dry kidney beans
• 8 ounce Dry lima beans
• 8 ounce Samp (cracked dry corn)
• 3 lb Pork neck bones
• 3 lrg Onions, minced
• 2 Tbsp. Oil
• 2 pkt Furtado's chourico (spicy Portuguese sausage) Salt, pepper to taste
• 1/4 c. Vinegar or possibly to taste
• 3 pkt Minced frzn kale

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

kidney beans, beans, bones, onions, oil, sausage, vinegar, frzn kale

Taken from cookeatshare.com/recipes/cape-verdean-munchupa-99197 (may not work)