3 tbsp extra-virgin olive oil, plus more for finishing 1 large yellow onion, chopped 1 large leek, white and light green parts, trimmed and finely sliced 1 bay leaf A few sprigs each fresh thyme and oregano 2 garlic cloves, finely sliced 1 tsp Spanish pimenton (smoked paprika) Pinch of red pepper flakes 1 cup dry white wine 2-3 cups cooked, drained black beans (Negras de Tolosa, Rancho Gordo Chiapas Black, or black garbanzo beans, or any dried black beans), plus about 1 cup reserved bean broth 2-3 cups chicken or vegetable broth Salt 1 small bunch Tuscan (or curly) kale, thick stalks removed, leaves shredded 3/4 cup shredded smoked ham hock 2 tsp pineapple vinegar or sherry vinegar Freshly ground pepper (Vegetarian variation: replace ham hock with 3/4 cup cooked, seasoned tofu cubes)
In a large pot over medium heat, warm the olive oil. Add onion and leek, cook stirring until softened, about 10 minutes. Add bay leaf, thyme, oregano, garlic, pimenton, and red pepper flakes cook a few minutes more. Add the wine, increase heat, and cook until reduced by about half. Add the beans, reserved bean broth, and chicken/vegetable broth season generously with salt simmer gently uncovered 20-30 minutes until the juices reduce and thicken. Add the kale, cover, cook 4-5 minutes just to wilt. Stir in the shredded ham hock and vinegar, cook to heat through. Discard the bay leaf. Ladle into bowls, drizzle with olive oil, scatter red pepper flakes if desired, and finish with a good grind of pepper. Serves 4-6.
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