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Wash dry beans under cold running water, then put into a large bowl and cover with spring or filtered water, at least 2" of water over the beans. Soak overnight, 6-12 hours.
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After beans are soaked, bring 1 litre of spring or filtered water to boil in a medium size pot. Add the bouillon cubes and mix until fully dissolved. Remove from heat and set aside.
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In a large soup pot, using some olive oil, sauté the minced onion and butternut cubes until nicely golden. (around 10 minutes or so)
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Then add the kale, cumin and paprika, and sauté for a few more minutes. Add the soaked beans and the wine, and mix for a minute.
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Finally add the diced tomatoes, and the bouillon/water mix. At this point, you will probably need to add more water so that the beans can cook. Just add some spring or filtered water so that the beans are covered with the water, and add a bit more. (better a bit much than not enough)
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Mix everything, cover, bring to a boil, mix again and cover with a lid, then reduce the temperature to medium-low and let simmer for 35-45 minutes, or until the beans are cooked.
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Once cooked, add the salt and pepper, and serve along a nice green salad and a crusty piece of bread.
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Only add the salt at the end, once the beans are fully cooked as salt stops the cooking process in beans, which will be harder to digest and make you gassy... ;)