2 tablespoons olive oil
1 pound chorizo or andouille sausage, cut into 1/2-inch-thick slices
1 large onion, chopped
6 to 8 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 pound dried navy white beans, soaked overnight and drained
1/4 pound dried red beans, soaked overnight and drain
4 quarts chicken stock
2 large potatoes, peeled and diced
1 bunch kale, stemmed and torn
2 bay leaves
1/4 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
Ground black pepper to taste
1/2 cup chopped fresh mint
Loaf of crusty Portuguese bread
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