-Soak 1 pound of Kenearly Yellow Eye beans from 3-12 hours (beans are fresh so soaking can be brief).
-Finely chop the following:
2 cloves of garlic
2 medium sized leeks
-In a large ovenproof pot with a lid, heat 2 TBS extra virgin olive oil and then add the chopped vegetables.
-Sauté for 5 minutes, then add the drained beans, 10 cups chicken broth or water and 1 tsp sea salt.
-Cover the beans, then bring them to a boil and cook for 1.5 hours.
-Stir in 1 bunch lacinato kale, stemmed and chopped into small pieces.
-Let cook for half an hour more until beans are tender.
-Finish with 2 TBS butter and serve with a sprinkle of freshly grated Parmesan cheese.