Rinse 1 cup dried kidney beans under cold water. Place in a bowl and cover with 4 cups cold water. Soak at room temperature for 8 hours or overnight. Drain and rinse before cooking. (Quick-soak: bring beans and water to a boil for 2 minutes, remove from heat, cover and let stand 1 hour, then drain and rinse.)

Cook the beans

In a medium pot, combine the drained beans, 4 cups vegetable broth and 1 bay leaf. Bring to a gentle boil, then reduce to a simmer. Partially cover and simmer for 45–60 minutes until beans are tender but not falling apart. Add 1 tsp salt in the last 10 minutes of cooking. Remove and discard the bay leaf. If liquid reduces too much, add up to 1 cup water to maintain a stew-like consistency.

Vegetables

Prepare the vegetables

Peel and dice the carrots into 1/2-inch coins (about 2 cups). Peel and cut the daikon into 1/2-inch half-moons (about 1 cup). Finely chop the onion and mince the garlic. Remove kale stems and chop the leaves into bite-sized pieces (about 4 cups).

Sauté aromatics and vegetables

In a large sauté pan or Dutch oven, heat 2 tbs olive oil over medium heat. Add the chopped onion and a pinch of salt; cook until translucent, 5–7 minutes. Add the minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika and 1/4 tsp chili flakes; cook 30–45 seconds until fragrant. Add the carrots and daikon; sauté 6–8 minutes until they begin to soften. Add the chopped kale, stir to combine, and cook 3–4 minutes until wilted but still bright green.

Combine & Finish

When the beans are tender, transfer the cooked beans and about 1 to 1 1/2 cups of their cooking liquid into the pan with the sautéed vegetables. Stir to combine and simmer together for 6–8 minutes so flavors meld and the liquid thickens slightly. Taste and adjust seasoning with 1 tbsp apple cider vinegar, 1/2 tsp ground black pepper and additional salt if needed. If you prefer a thicker texture, mash about 1/2 cup of beans against the side of the pan and stir.

Finish and serve: Remove from heat. Spoon into bowls, garnish with chopped parsley or cilantro and serve with lemon wedges on the side for squeezing over. This dish can be served over rice, quinoa or with crusty bread.