How to make
Soak the beans in cold water for 12 hours. Wash them, pour fresh water again, add 1 level top tbsp. of salt, a finely chopped onion, carrot and stalk of celery. Put the pot on the stove and boil, until the beans are fully cooked.
Pour a cup of olive oil into a pan, add the finely chopped tomatoes and season with 1 teaspoon of paprika. Fry for 5 minutes. Pour everything into the beans and leave them on the stove to boil for 5-6 minutes.
While the beans are cooking prepare the kale. Pour a cup of olive oil into a pan.
Add the finely chopped leek, bay leaf and garlic cloves. Add the kale, cut into strips, pour a glass of warm water and cover the pan.
Cook for about 40 minutes. Pour the stewed kale over the beans. Stir and serve the beans distributed into bowls with toast!
Enjoy!
