These little beans don't require a pre-soak as they cook faster than many other beans, but I usually soak them overnight anyway for a super quick simmer. Rinse the dried beans and place them in a large pot. Add enough water come up two inches above the beans, cover the pot, and go to bed. The following morning, drain off the beans, reserving the water. The water makes a great base for a vegetable broth, and in a pinch I've used it instead of broth. Cover the beans with water again, by about 1 inch, and simmer for 30 - 45 minutes, or until al dente. Drain, rinse, and set aside.

Fry the bacon lardons until crispy.

Drain off all by 2 tablespoons of bacon grease, and add the onion, garlic, and Serrano pepper. Sauté unless softened. Add the cooked beans, and miso paste, being sure to distribute the paste through the mixture. Stir for about one minute, and remove from the heat.

Add the rice vinegar, salt, and ground pepper.

Remove the center tough vein of the kale leaves and thinly slice the leaves horizontally. Stir the kale into the beans so that the heat of the beans wilts the leaves.

Optional: Sprinkle a little feta cheese and dried red pepper flakes on top.