Soak beans 24-48 hours. Drain.
Cover beans with water in a large pot. Add chunks of carrots, onion and celery. Bring to a simmer, and reduce heat to a medium-low until beans are tender, 1 1 1/2 hours. season with salt and drain. Removing vegetable chunks.
In a Dutch oven, warm oil and add shallots, diced carrots, celery and garlic. Stirring occasionally, cook until tender. Season to taste. Add wine until reduced, 4 minutes.
Add cooked beans, stock, sprigs and bay leaf. Increase heat to medium high, bringing to a boil. Reduce heat to medium low and simmer to meld flavors for 20 minutes.
Add kale, simmer to wilt. Remove sprigs of thyme and bay leaf.
Add vinegar and chopped herbs, and season if necessary.
Our Bubble Bath Beans, locally grown in Indiana, do contain Tiger Eye beans. They are similar to kidney bean, but are thinner skinned and creamier in texture. The mixed beans include, but not limited to the following: organic Tiger eye beans, Iroquois beans, Good Mother Stallard beans, Cocagne beans, Amethyst beans, Black Turtle beans, Zolfino beans and other organic beans.
Soak beans 24-48 hours. Drain. In a 2 quart pot, cover beans with water, adding 1 tsp salt. Bring water to boil, then a simmer covered for 30 minutes. Turn off heat, set aside.
To another pot, heat oil. add onions, paprika and cook until translucent. Add lima beans, corn and pumpkin. Season. Add beans and cooking liquid to second pot. Simmer 20 minute, until beans and pumpkin are tender. Adjust seasoning as needed.
Soak the beans in water 24-48 hours.
In a large pot over medium heat, warm oil and add ham, onion, carrot and celery. Cook for 5 minutes or until the onions become translucent. Add ingredients beans to Worcestershire Sauce. Bring to a boil and reduce heat to a simmer, for an hour. Add remaining flavoring ingredients. Simmer for an hour more. May need to adjust flavors before serving.
