Beans Bacon and Chorizo Stew

Method
Prep:20min  ›  Cook:5hr  ›  Extra time:8hr soaking  ›  Ready in:13hr20min 

1. Place the kidney beans into a large container and cover with several centimetres of cool water; let stand 8 hours or overnight.
2. Drain and rinse the beans; pour fresh water into the pot, covering the beans by 7.5cm. Bring to the boil over high heat, then reduce the heat to low; cover and simmer gently.
3. Place the bacon into a large frying pan set over medium heat. Cook and stir until the bacon has released its fat and has browned, but not become crisp, about 10 minutes. Once done, remove the bacon with a slotted spoon and stir into the beans. While the bacon is cooking, cut the chorizo in half lengthways, then slice into 5mm thick half moons. Add the chorizo to the frying pan and cook until the chorizo has browned. Remove with a slotted spoon and stir into the beans.
4. Stir the onion and garlic into the remaining fat and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onions and garlic into the simmering beans along with the black pepper, savory, cumin and paprika. Cover and continue simmering for 4 hours.
5. Stir the kale and chipotle chillies into the beans and continue simmering 1 to 2 hours until the beans have broken up and thickened to your desired consistency.

Ingredients

Elephant garlic bulbs are a lot larger than the average garlic bulbs. They are also a lot milder. If unavailable, use ordinary garlic to taste.
If savory is unavailable, use thyme instead.
Tinned chipotle chillies in adobo sauce can be purchased in Mexican speciality stores or online.