Spread the dry
beans out on a baking
sheet and pick out any pebbles. Place the beans in a big soup
pot, cover with water by 3 inches and allow them to soak
overnight or for 6-8 hours, then discard that water. Return the soaked
beans to the pot and cover with 3 inches of water again, add the kombu and bring to a boil.
The kombu will help make the beans easier to digest. Reduce heat
to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1 1/2 hours. Drain the beans, discard the kombu and set aside.
the oil in a soup
pot over med-high heat.
Add the onion along with a pinch of salt
and saute’ until softened and golden. Stir
in 1 Tbsp of ground
cumin, add the beans along and the broth or water and bring to a boil. Reduce heat
to medium-low, cover and cook for 30 min. Meanwhile peel
the sweet potatoes. Wash
the kale, remove the stems and chop
Remove half of the beans and liquid and set aside to cool
a bit. Add the sweet potatoes and kale to the pot with some salt
and pepper. Cover and cook for 10 minutes. Transfer the cooled
beans to a blender
until smooth, then return them to the pot. Stir
in the remaining 1 Tbsp of ground
cumin. Start by adding 1 Tbsp of the chipotles in adobo. Taste
and continue to add more until it has a spice level that you like. Adjust the salt
& pepper. Serve
with a dollop of sour cream.