Place the beans into a large bowl and pour enough water to cover them by about 2 inches. Soak the beans overnight.
Strain and rinse the beans well.
Heat a dutch oven over medium heat, then add the bacon. Cook 4-5 minutes, or until the fat starts to render. Add the diced onion, stir to coat in the bacon fat, and sautee until soft, about 5-6 minutes. Add the garlic and sautee another minute.
Add the stock, and bring the liquid to a simmer. Then add the kale. Stir the greens into the stock, then bring the liquid back to a simmer.
Turn the heat to low, then cover and simmer for 1-2 hours until your beans are fully cooked. Serve immediately with a dollop of sour cream or greek yogurt and some chopped herbs.
Notes
Serving Suggestion: Serve with a dollop of sour cream or greek yogurt. You can even top it with cheese if you’re feeling crazy! A little bit of chopped fresh herbs for some greenery, and maybe a chunk of homemade sourdough on the side, and you’ve got dinner!