The day before, we must soak the washed beans in cold water. The next day, with the soaking water, we place the beans in a pot. We cover and let them boil and swell.
When they have consumed the water to the point of being uncovered, we wet them again with cold water (to scare them) and add the oil, onion, leek, carrot, green pepper, ripe tomato, and the 2 cloves of garlic.
We let it simmer gently, stirring carefully with a wooden spatula, without breaking the beans. After two hours on very low heat, we will see that they are perfectly cooked and whole. We carefully remove the onion, leek, carrot, garlic, pepper, tomato, and a ladle of the beans and blend them with a blender.
We fry a bit of garlic in a little oil and also add it to the blender. Everything is blended well and strained over the pot of beans. A final boil is given, and it is tasted for salt definitively.
Separately, we have boiled the kale in two waters. The first in boiling water, just until it boils again (blanching the kale, to remove its strong smell) and the second cooking with cold water, seasoned with a pinch of salt and a splash of oil.
When the kale boils, add the diced potatoes and let them cook until the potato is done. We make a sauté with 1 clove of garlic and pour it over the kale.
We serve the beans accompanied by the kale and potatoes on a separate platter.
To finish, some pickled chili peppers, good olive oil, and a little salt are placed so that diners can season the beans to their liking.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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