Gigante Beans A La Zaytinya

• 1 pound dried gigante beans
• 1 - 2 tablespoons olive oil for cooking
• 1/2 cup red onion, diced
• 3 cloves garlic, thinly sliced
• 3 large ribs of kale, center rib cut away and cut into chiffonade
• 1/4 cup fresh dill, minced
• 1 teaspoon honey (you can leave this out if you want it to be vegan)
• 1/4 teaspoon Aleppo pepper
• juice of 1 -2 lemons
• sea salt to taste
• 10 - 12 halves slow roasted cherry tomatoes
• 1 - 2 tablespoons best quality olive oil

1. Place beans in a pot covered by about 2 inches of water and soak overnight.
2. Next day, drain the beans and cover with water by about 2 inches of water and bring to a boil. Lower to simmer for about 2 hours or until beans are tender. Drain the beans, reserving about a cup of the cooking liquid. You can also make the beans ahead and refrigerate them in their cooking liquid for a day or two.
3. Heat a dutch oven or large pot over medium to medium low heat and add 1 - 2 tablespoons olive oil. Add in the onions and let soften slightly, about 3 or 4 minutes. Add the garlic and then the kale and cook, stirring occasionally, for for about five minutes, until the kale softens. Add the dill, honey, Aleppo pepper, juice of one lemon, and about half of the bean cooking liquid. Mix and cook for a few more minutes.
4. Add the beans. Add more of the bean cooking liquid if the mixture seems dry. Mix gently but well.
5. If the flavor isn't lemony enough, add more lemon juice. The flavor should be nicely lemony but not overpowering.
6. Add salt to taste.
7. Add in the slow roasted tomatoes and then top with a drizzle of the better quality olive oil.

gigante beans, olive oil, red onion, garlic, center, fresh dill, honey, pepper, lemons, salt, tomatoes, olive oil

Taken from food52.com/recipes/10519-gigante-beans-a-la-zaytinya (may not work)