Soak beans. Bring to boil for 2 minutes then cover simmer on low for 2 hours. Drain.
Place beans in slow cooker with broth and water turn on high.
In stock pot heat oil then add onion, celery, green pepper, and garlic. Sweat until tender, around 5 minute. Add kale stir until wilted, around 3 minutes. Stir in diced tomatoes. Add to slow cooker.
In slow cooker add cayenne and pepper. Cover and cook on high for 3 to 4 hours.
Serve over cooked brown rice. Plenty for left overs.

1 pound kidney beans
32 ounce vegetable broth
1 cup water
2 tablespoon olive oil
1 large onion diced
3 stalks celery, sliced
1 green bell pepper, diced
3 cloves garlic, minced
1 bunch kale, chopped, stalks removed
2 tomatoes, peeled and diced
1 teaspoon cayenne
black pepper to taste