Step 1

Rinse and soak beans overnight.

Step 2

Discard the soaked water the next day and place in a pot with 12 cups of water, cook uncovered 1 hour on medium-high heat.

Step 3

Heat a large non-stick skillet over medium heat, add oil and cook ham and cook until browned, 2 minutes.

Step 4

Add onions, carrot, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt and pepper and cook another 5 minutes, until soft.

Step 5

Add to the beans along with the rosemary and thyme.

Step 6

Lower heat to medium-low, cover and cook 1 hour, stirring occasionally.

Step 7

Uncover the pot, increase heat to medium-high and simmer until thick and the beans are cooked through, about 15 minutes.

Step 8

Add the kale and cook an additional 10 to 15 minutes.