1c. dried black runner beans, soaked if desired
1/2 lb. smoked cooked garlic sausage, such as kielbasa
1/4 c. sunflower oil
1 onion, diced
1 lb. Yukon Gold potatoes, peeled and sliced 1/2 inch thick
salt and ground pepper to taste
4 packed cups finely shredded kale

Place the rinsed beans in a heavy saucepan, cover with 2 inches of water, bring to a simmer and cook, partially covered, until soft- about 1 hour.  Skim any foam from the surface while cooking.

Meanwhile, slice the sausage into rounds 1/2" thick. Heat 2 T. oil in a 3-4 qt. saucepan, add the sausage, and saute until just browned.  Remove sausage slices, drain well.

Add the onion to the pan and saute until soft but not brown. Stir in the garlic.  Add the potatoes and 6 cups of water.  Bring to a boil and simmer until the potatoes are tender, about 15 minutes.  Using a slotted spoon, remove the potatoes to a bowl and coarsely mash them using a fork, then return to the pot and add salt and pepper to taste.

Add sausage and kale and bring to a simmer, cooking just until the kale wilts, about 8 minutes.  Remove from the heat. 

When the beans are tender, drain them and add to the soup.  Adjust seasonings and serve.

*adapted from Elizabeth Berry's "The Great Bean Book"