Directions

1. 1. Place beans in medium saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat and add crumbled BOU cubes. Reduce the heat to medium-low and cook the beans until tender, about 1 hour. Drain the beans and reserve the delicious cooking liquid for another use.

2. 2. In large sauté pan, melt 1 tbsp butter and 1 tbsp olive oil. Add leek and sauté until soft and translucent, about 7 minutes. 

3. 3. Add  minced garlic and cook stirring for 1 minute. Then add  kale and season everything with a pinch of salt. Cover pan with lid and cook vegetable mixture for 4-5 mins, stirring occasionally.
   

4. 4. Add beans to pan, mix well and remove from the heat. Season bean mixture with a pinch of salt, chili flakes, lemon zest and juice, and a glug of olive oil. Set aside.

5. 5. In separate pan, heat enough olive oil to cover bottom by 1/4 inch. Fry bread slices on both sides, over medium-high heat, until golden and crispy, 2-3 minutes per side. Place bread on a platter lined with paper towels.

6. 6. Arrange fried bread slices on a serving platter and top them with a warm bean mixture when ready to serve. Finish toasts with handful of shaved Parmesan, freshly ground black pepper, and a drizzle of EVOO.