1/2 cups dried red kidney beans, soaked for four hours or overnight

2 bay leaves

1/2 teaspoon thyme leaves

sea salt

1 white onion, finely diced

1 large bunch kale

2 tablespoons olive oil, plus extra to finish

3/4 cup chopped cilantro

3 ounces feta cheese, crumbled


Drain the beans, cover them with plenty of cold water, and bring to a boil.  Revove any scum that rises to the surface, then add the herbs, 1 1/2 teaspoons salt, and all but 1/2 cup of the onion.  Lover the heat and simmer until tender, about 1 1/2 hours.

Slice the kale leaves from their stems with a knife.  Chop coarsely into 1- or 1-inch pieces and rinse well.  Bring a few quarts water to a boil; add salt and the kale.  Simmer until tender, 5 to 7 minutes, then pour into a colander to drain.

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, then add the kale and the 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 cheese and the remaining cilantro.