1 1/2 cups dried red Kidney or Tigers Eye beans, soaked overnight or at least 4 hours.
2 bay leaves
1/2 tsp thyme leaves
1 white onion, finely diced
1 large bunch kale (can also use chard or collards)
2 TBSP olive oil, plus extra to finish
3/4 cup chopped cilantro
3 ounces feta cheese, crumbled
1. Drain the beans, cover with plenty of cold water, and bring to a boil. Remove any foam that rises to the surface, then add the herbs, 1 1/2 tsp salt, and all but 1/2 cup of the onion. Lower heat and simmer until tender. Cooking time can vary from 30 minutes to over an hour, depending on the type of bean.
2. Slice kale leaves from their stems with a knife. Chop coarsely into 1 or 2 inch pieces and rinse well. Bring a few quarts of water to a boil, add salt and kale. Simmer until tender-about 5 minutes. Pour into colander to drain.
3. Heat the oil in a wide skillet. Add the remaining 1/2 cup onion and 1/2 cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes. Add the kale and beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta and the remainder of the cilantro.
From Local Flavors cookbook by Deborah Madison