Butter Beans with Kale and Eggs

Ingredients

• 2  bay leaves 
• 4 servings pepper black freshly ground
• 1 pound shell beans (large lima beans)
• 28 ounce canned tomatoes whole packed in juice, roughly chopped canned
• 1 medium carrots 
• 1 rib celery 
• 2 quarts chicken broth low-sodium homemade canned
• 2  hardboiled eggs 
• 4 servings kosher salt 
• 2 tablespoons olive oil extra virgin extra-virgin
• 1  onion whole split
• 3 ounce salt pork (see note)
• 4 cups pkt spinach roughly chopped
• 4  thyme sprigs 

Equipment

• sauce pan
• pot
• wooden spoon

Directions

1. Cover beans with 2 quarts cold water and add 2 tablespoons salt. Stir once to combine then set aside at room temperature for at least 8 hours and up to 18 hours.
2. Drain and rinse beans and add to a large saucepan.
3. Add salt pork (see note), chicken broth, bay leaves, thyme, onion, carrot, and celery. Bring to a boil over high heat, reduce to a bare simmer and cook until beans are completely tender, about 1 hour, topping up with water as necessary (beans should be just poking through the top surface.
4. Discard bay leaves, thyme sprigs, onion, carrot, and celery.
5. Remove pork and discard if desired or chop up and add back to pot.
6. Add tomatoes and kale to pot, bring to a simmer, and cook, gently stirring occasionally with a wooden spoon until thickened and stew-like, about 20 minutes longer.
7. Season to taste with salt and pepper and serve, topping with hard boiled eggs and a drizzle of extra virgin olive oil. Beans can be stored in an airtight container in the fridge for up to 5 days and will improve with time. Reheat by microwaving or stir gently over medium heat, adding liquid as necessary.