Butter Beans with Kale and Eggs

Ingredients

• 1 pound butter beans, large lima beans
• Kosher salt
• 3 to 4-ounce salt pork
• 2 quarts low-sodium homemade or canned chicken broth
• 2 bay leaves
• 4 thyme sprigs
• 1 whole onion, split in half
• 1 medium carrot
• 1 rib celery
• 1 can whole tomatoes packed in juice, roughly chopped
• 4 cups roughly chopped kale, swiss chard, or curly spinach leaves
• 2 to 4 hard boiled eggs
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper

Directions

1. Put the beans in a bowl or pot, pour in 2 quarts cold water, and mix in 2 tablespoons salt. Stir once, then leave them at room temperature for at least 8 hours and as long as 18 hours.
2. Drain the beans, rinse them well, and transfer them to a large saucepan. Add the salt pork, chicken broth, bay leaves, thyme, onion, carrot, and celery. Set the pan over high heat and bring everything to a boil, then lower the heat until the liquid is barely bubbling. Cook until the beans are fully tender, about 1 hour, adding water when needed so the beans are just breaking the surface of the liquid.
3. Take out and discard the bay leaves, thyme sprigs, onion, carrot, and celery. Remove the pork; throw it away if you like, or chop it and return it to the saucepan. Stir in the tomatoes and kale, bring the pot back to a simmer, and cook about 20 minutes longer, stirring gently now and then with a wooden spoon, until the mixture has thickened into a stew.
4. Taste and adjust with salt and pepper, then serve topped with hard boiled eggs and a drizzle of extra virgin olive oil. The beans may be kept in an airtight container in the fridge for up to 5 days, and their flavor will deepen as they sit. Warm them in the microwave, or heat them gently over medium heat, stirring carefully and adding liquid if needed.