1. Prepare the beans by soaking over night. Rinse and drain, then place in a large saucepan and cover with two inches water. Bring to a boil and simmer until beans are cooked through and just tender--this time will vary anywhere from 45 minutes to 2 hours, so make sure you check throughout the cook time! Remove from heat, salt the beans (still in the broth) with about T salt--enough so bean liquid is tasty but on the salty side. Let the beans sit for about 10 minutes, then drain and set aside.

2. Make the tomato sauce: place the olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir while you heat saucepan over medium high heat. Saute for about 45 seconds, so that everything is fragrant--you don't want the garlic to brown. Stir in the tomatoes and oregano and heat to a gentle simmer--this takes just a few minutes. Remove from heat and stir in the adobo sauce, just a little at a time. If it's not spicy enough, keep adding more. Salt and set aside.

3. Make the cilantro pesto by combining the garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil. You may need to add more cilantro/olive oil until it's a consistency you like. Season with salt and set aside.

4. Preheat oven to 425F degrees. In a 9x13 baking pan or large oven-proof casserole/dutch oven, toss the beans with tomato sauce and kale. Sprinkle with cheese and bake in the top-third of the oven for about 30-40 minutes. Look for the cheese to start browning and any visible beans to get a bit crusty. Remove from oven and let sit for about 10 minutes. Top with breadcrumbs and just before serving drizzle with pesto.

Serves about 6.