Ingredients

The following ingredients have 6 Servings
  • 16 ounces navy beans (dried)
  • 1 tablespoon coconut oil
  • 1/2 cup onions (coarsely chopped)
  • 1 clove garlic (finely chopped)
  • 1 red bell pepper (diced)
  • 4 tomatoes (plum/Roma, chopped)
  • 2 cups carrots (sliced into chunks)
  • 5 cups vegetable broth
  • 6 cups water, divided 4 cups and 2 cups
  • 1 teaspoon Italian Seasoning (my homemade recipe is linked below in Instructions)
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1 lb kale (stems and center ribs discarded and leaves coarsely chopped)

Instruction

  • Place beans in a large stockpot and cover with water by about 3". Let it sit overnight to let the beans expand.
  • If you want to do the quick method for preparing the beans t(instead of soaking overnight) then cover beans with water by 2 inches in a stockpot. Cover with a lid and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans.
  • Put the oil in the same stock pan and heat over medium heat.
  • Add the onions and saute for about 15 minutes until soft and translucent.
  • Add garlic and cook, stirring, 1 minute.
  • Add beans, red bell pepper, tomatoes, carrots, broth, 4 cups water, Italian seasoning, salt, and pepper.
  • Cover and bring to a boil. Uncover and turn down to a simmer.
  • Cook until beans are tender, about 60 to 90 minutes.
  • Stir in kale and remaining 2 cups water and simmer, uncovered until kale is tender. About 12 to 15 minutes.