1½ cups soaked red kidney beans (soaked for 4 hours or overnight)
2 bay leaves
½ teaspoon thyme leaves
1 white onion, finely diced
1 large bunch kale
2 tablespoons olive oil, plus more to finish
¾ cup chopped cilantro
3 ounces feta
- 1. Drain the beans, cover them with plenty of cold water and bring to a boil. Remove any scum that rises to the surface then add the herbs, 1½ teaspoons salt, and all but ½ cup of the onion. Lower the heat and simmer, slightly covered, until tender, about 1½ hours.
2. Slice the kale leaves from their stems with a knife. Chop coarsely into 1-2 inch pieces and rinse well. Bring a few quarts of water to a boil; add salt and kale. Simmer the kale until tender, 5-7 minutes, then pour into a colander to drain.
3. Heat the oil in a wide skillet. Add the remaining ½ cup onion and ½ cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes, then add the kale and the beans with enough cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feat cheese and the remaining cilantro.