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Place the onion, garlic, and carrots in the bowl of a slow cooker.
Place the beans in a medium saucepan, cover with two inches of water and boil for 10 minutes. Drain and add the beans to the slow cooker. Pour in 10 cups of water and stir. Set to high, cover with the lid, and cook for 6 hours, until the beans are tender.
Stir in the salt, cumin, coriander, black pepper, and the kale. Stir well for about 15 seconds to allow the heat from the beans to slightly wilt the kale before serving.