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1) Place 1 pound dried gigantes beans in a heavy saucepan and cover with water by 2 inches and let soak overnight.
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2) Preheat oven to 300 and prepare tomatoes while beans are cooking in the next step.
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3) Drain beans and rinse out pan. Replace beans in the pan, cover with water by 1 inch and bring to a gentle boil. Cut 2 celery ribs and one peeled onion into chunks and add to the pot. Cook low and slow until beans are tender about 1 to 2 hours. Discard the celery and onion. Drain the beans, reserving all of the cooking liquid
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4) While beans are cooking, cut 1 pint cherry tomatoes into half and place on a baking sheet lined with non-stick foil. Add 1 spring fresh thyme; 2 garlic cloves, sliced; 1 teaspoon sugar and black pepper. Place in oven and bake until the tomatoes collapse, about 15 to 20 minutes. Sprinkle with salt.
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5) Put 1 Tablespoon oil into a heavy pot and heat. Add 2 thinly sliced garlic cloves and 1 small red onion, chopped. Saute until they are caramelized, about 8-10 minutes. Add the 8 oz kale (chopped if not using baby kale). When kale is wilted, add in the beans and enough of their cooking liquid to make a stew consistency. Taste and season as needed.
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6) Chop the bunch of dill and add half to the beans along with the tomatoes.
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7) In a small bowl combine 1 tablespoon honey, the juice of one lemon and 1/4 cup olive oil. Whisk until emulsified.
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8) Plate the stew into shallow bowls, drizzle with the dressing and sprinkle with a little more dill.
