Ingredients:
1½ cups dried red kidney beans, covered with water, soaked 4 hours or overnight
2 bay leaves
½ teaspoon thyme leaves
sea salt
3 spring onions, finely diced
1 large bunch kale, stems removed
2 tablespoons olive oil, plus extra to finish
¾ cup chopped cilantro
3 ounces feta cheese, crumbled

Directions:
1. Drain the beans, cover them with plenty of cold water in a large pot, and bring to a boil. Remove any scum that rises to the surface, and then add the herbs, 1½ teaspoons salt, and all but ½ cup of the onion. Lower the heat and simmer until tender, about 1½ hours.
2. Slice the kale leaves from the stem 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 the kale. Simmer until tender, 5-7 minutes, then pour into a colander to drain, reserving about 2 cups of the cooking liquid.
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 5 minutes, then add the kale and beans with enough cooking liquid so there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with the crumbled feta and the remaining cilantro.

Serves 4