Basque-Style Bean and Kale Stew

Name: Basque-Style Bean and Kale Stew
Ingredients: 3 tablespoons extra-virgin olive oil, plus extra to finish; 1 large onion, peeled and chopped; 1 large leek, trimmed and finely sliced; 1 bay leaf; A few sprigs each fresh thyme and oregano; 2 garlic cloves, peeled and finely sliced; 1 teaspoon Rancho Gordo Castillo Spanish Pimentón; Pinch of chile flakes; 1 cup dry white wine; 2 to 3 cups cooked Rancho Gordo Chiapas Black Beans, Negras de Tolosa, or any other dried black beans, plus about 1 cup bean broth; 2 to 3 cups chicken or vegetable stock; Salt; black pepper; 1 small bunch Tuscan kale (cavolo nero) or curly kale, thick stalks removed and leaves shredded; 3/4 cup shredded smoked ham hock; 2 teaspoons Rancho Gordo Pineapple Vinegar or sherry vinegar

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A customer sent in a recipe from the UK paper, The Guardian, by Spanish chef José Pizarro. It was for a traditional Basque stew using Toloso beans, which are famous and somewhat wonderful. A runner...

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Ingredients

3 tablespoons extra-virgin olive oil, plus extra to finish
1 large onion, peeled and chopped
1 large leek, trimmed and finely sliced
1 bay leaf
A few sprigs each fresh thyme and oregano
2 garlic cloves, peeled and finely sliced
1 teaspoon Rancho Gordo Castillo Spanish Pimentón
Pinch of chile flakes
1 cup dry white wine
2 to 3 cups cooked Rancho Gordo Chiapas Black Beans, Negras de Tolosa, or any other dried black beans, plus about 1 cup bean broth
2 to 3 cups chicken or vegetable stock
Salt
black pepper
1 small bunch Tuscan kale (cavolo nero) or curly kale, thick stalks removed and leaves shredded
3/4 cup shredded smoked ham hock
2 teaspoons Rancho Gordo Pineapple Vinegar or sherry vinegar