- 1 pound dry navy beans, soaked
- 1 medium red bell pepper, diced
- 1 large sweet potato, peeled and cubed
- 2⁄3 cup chopped celery
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1⁄2 cup tomato sauce
- 1 whole onion
- 4 whole cloves
- 2 bay leaves
- 4 sprigs thyme
- 3 cups kale greens, chopped and washed
- 6 cups vegetable stock
- Freshly ground black pepper and a sprinkling of salt, to taste
Soak beans overnight or for at least 4 hours. Put soaked and rinsed beans in a large Dutch oven or heavy-duty stockpot. Cover with vegetable stock 2 to 3 inches above beans. Bring to a boil and let simmer, partially covered, for 1 1⁄2 hours. Press the cloves into the onion and add it to the pot during the last half hour of cooking beans; cook until beans are tender. When beans are done, discard studded onion.
In a preheated skillet, sauté onion, pepper, garlic, celery and sweet potato in olive oil until tender. Add bay leaf and thyme sprigs for 5 minutes, then discard. Add tomato sauce and simmer for 10–15 minutes. Remove sautéed vegetables from skillet, place in a small bowl and set aside.
Using the same skillet, without washing, add 1 tablespoon of olive oil and sauté chopped washed greens until wilted. Cover with vegetable stock and cook for approximately 30 minutes or until greens are tender.
Combine sautéed vegetables and greens to the navy beans, and enjoy!