Jersey Bean Crock with Kale and Crispy Potatoes

Preheat oven to 400°F (200°C). Toss the diced potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.

While the potatoes are baking, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add the garlic and cook for another minute until fragrant.

Stir in the soaked and drained beans, vegetable broth, bay leaf, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the beans are tender.

Stir in the chopped kale and cook for another 5 minutes, or until wilted.

Season with salt and pepper to taste.

Serve hot, garnished with crispy potatoes and fresh parsley.