Soak your beans overnight. Discard the soaking water and rinse your beans before cooking them. It will reduce flatulence and speed the cooking time.
I recommend to double or triple proportions to make soup for several days. The cooking time will remain the same.
1 cup uncooked beans, soaked overnight
3 cups kale chopped
2 medium carrots
1 stalk celery 1 small onion
1 clove garlic, minced
1 tbsp. coconut oil
1 tsp. dried rosemary, dried sage and cumin
½ tsp red pepper kernel and,
a dash of sea salt and black pepper (do not salt during the bean cooking process, but after, otherwise the beans will not soften).
1tsp. lemon juice to serve
In a saucepan, sauté the oil, onion until soft. Add in the celery, carrots, garlic and cook until caramelized. Add spices, soaked beans and cover with water (4+ cups of water). Cook until the beans are soft (45 to 60 min - 22 min if using a pressure cooker). Then add the kale at the very end of the cooking process for 4 more minutes of cooking. Sprinkle some lemon juice just before serving.