Instructions

1. Preheat your oven to 400°F. Chop the sweet potatoes into evenly sized cubes, about ½” x ½” x ½”. Some variability is fine.
2. In a mixing bowl, combine the sweet potatoes with the garlic, salt and oil
3. Pour the potatoes over a large baking sheet and spread them out evenly.
4. Set aside.
5. Wash the kale and remove the stems.
6. Tear the leaves into 1” square pieces or slightly larger. They will shrink and soften when they cook.
7. Put the torn leaves, oil, liquid smoke, and a pinch of salt in the mixing bowl and toss well to mix the ingredients evenly.
8. Spread over another baking sheet.
9. Put the potatoes and kale in the oven side by side (or on two different racks). After five minutes, stir the kale.
10. Cook the kale five more minutes and then remove it from the oven. While you’re there (after ten minutes, total, has passed), stir the potatoes. Bake the potatoes another 15 minutes.
11. While the kale and potatoes cook, chop an onion in half, top to bottom.
12. Cut the onion into ½ cm wide slices, discarding the top and bottom. (Think about the onions the last time you had French onion soup…that’s what you’re going for here).
13. Cook the onion in 2 T of oil over medium heat, stirring often to prevent burning. When the onions are evenly caramelized, turn the heat to low.
14. Add the broth, water, Hoisin sauce, Worcestershire, and vinegar to your blender along with half the beans. Blend well and add a bit of salt, to taste.
15. Once the onions are caramelized, pour the broth mixture over the onions.
16. Add the kale and sweet potatoes when they’re ready along with the remaining white beans.
17. Bring to a simmer.
18. Add the quinoa* and turn the heat to the lowest setting.
19. Simmer, covered, for about 20 minutes, stirring occasionally.