Slow-Simmered White Bean and Sweet Potato Cassoulet with Toasted Sunflower Gremolata

Soak the white beans overnight in plenty of water. Drain and rinse.

In a heavy-bottomed pot, heat half the olive oil over medium heat. Add the diced sweet onions and sauté until translucent and aromatic, about 5 minutes.

Add the soaked beans, cover with fresh water by 2 inches, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 60-75 minutes, or until the beans are creamy and tender.

Stir in the cubed sweet potatoes 20 minutes before the beans are finished, letting them soften until they begin to break down into the broth.

Fold in the chopped kale and cook until just wilted, about 3 minutes.

While the beans simmer, toast the sunflower seeds in a small dry skillet over medium heat until they pop and turn golden brown. Remove from heat and stir in the remaining olive oil and a pinch of Cajun seasoning.

Ladle the bean and sweet potato stew into deep bowls. Garnish generously with the toasted sunflower gremolata and a crack of black pepper. Serve warm.