2 pounds kale, boiled 2 hours and drained
1 large onion, chopped
5 stalks of celery, diced
5 potatoes, peeled and diced
1 1/2 cup dried pinto beans soaked over night
3 Tbsp olive oil
2 8-oz cans of tomato sauce
1 pound leftover ham with bone
1 pound cornmeal
1 tsp salt or to taste
1 tsp pepper
10 cups water
Brown the onions and the garlic and oil. Add the tomato sauce, simmer for 10-15 minutes and set aside. In a large pot, add the pinto beans, ham and bone, celery and water. Cook about 45 minutes and then add the cut up potatoes and cook until the beans are completely done.
Add salt and pepper to your taste.
Remove the bone and meat from the pot and let them cool. The remove the meat and discard the bone.
Remove and mash 1/2 of the beans and potatoes.
Combine all ingredients (except cornmeal) and bring to boil. Add the cornmeal slowly, while stirring constantly. Cook until done, about 10 - 15 minutes. Serve hot as a thick soup.
Put leftovers in loaf pan and refrigerate. Slice unmold and eat cold or saute slices in olive oil until crispy on the outside.