4hr · 10 servings This is my go-to for making a rich, brothy pot of beans and greens. Good for your body, good for your soul, and it doesn’t take a ton of prep. Cooking the beans in the oven keeps them intact and makes them extra creamy. This recipe is vegan. Ingredients • 1 lb beans, red kidney works but if you have Rancho Gordo beans that’s even better • 2 tablespoons neutral oil such as sunflower oil • 2 medium carrots, medium dice • 1 onion, medium dice • 1 head of garlic, cloves sliced in half • 1.5 tablespoons of tomato paste • 1.5 tablespoons of Better than Bouillon, or 1 bouillon cube • 1 bunch kale, roughly chopped • 1/4 cup or more olive oil • 2 tablespoons worcestershire sauce • Salt and pepper to taste Directions • Preheat oven to 300 F. • Add oil to large