Rustic 12-Bean and Kale Stew

1.Rinse the dried 12-bean mix thoroughly in a colander. Place the beans in a large bowl, cover with at least 3 inches of water, and soak for 8 to 12 hours. Drain and rinse again before cooking.

2.In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly.

3.Add the minced garlic, ground cumin, and dried thyme to the pot. Cook for 1 minute until fragrant, ensuring the garlic does not brown or become bitter.

4.Stir in the soaked beans, diced tomatoes with their juices, vegetable broth, water, rosemary sprig, and bay leaves. Bring the mixture to a rolling boil over high heat.

5.Once boiling, reduce the heat to low and cover the pot partially. Simmer for 60 to 90 minutes. The stew is ready when the largest beans in the mix are creamy and tender to the bite.

6.Remove and discard the rosemary sprig and the bay leaves. Stir in the kosher salt and black pepper. Taste the broth and add more salt if necessary to brighten the flavors.

7.Add the chopped kale to the pot and stir until submerged. Cook for 5-7 minutes over medium-low heat until the kale is tender and bright green.

8.Turn off the heat and stir in the fresh lemon juice. This final addition of acidity is crucial to balance the earthy richness of the beans. Serve hot in deep bowls with a final drizzle of olive oil if desired.