The evening before, soak the beans in at least 3x the amount of water. The next day, preheat the oven to 180 degrees. Lightly crush the garlic cloves with your palm or the blade of a knife. Drain the beans, rinse them and add to a baking dish along with the olive oil, strips of lemon peel, shallot or onion (cut side down), 1 tsp salt and 650ml of water. If you're using whole kale leaves, strip the leaves and add the stalks to the beans as well. Cover the oven dish with kitchen foil and cook in the oven for 90 minutes or until the beans are tender. Remove the dish from the oven and let the beans cool off slightly.
While the beans are cooking, make the herb dressing. Add all of the ingredients for the dressing along with 1/4 tsp salt and 50 ml cold water or 50g of ice cubes to a food processor and pulse into a pesto.
For the tahini dressing, mix all of the ingredients together with 2 tbsp of cold water and 1/4 tsp salt. Keep adding water until you have a consistency that you can drizzle.
Remove the shallot/onion, kale stalks, lemon peel and garlic, then drain the beans into a sieve, but keep the cooking liquor. Tip the beans into a bowl along with a generous splash of the cooking liquor (around 100 ml). Pour in the herb dressing and toss together, taking care not to break up the beans.
Heat some olive oil in a large frying pan. Add the kale leaves along with a pinch of salt and fry until lightly charred. Add them to the beans and toss together. Spread the beans onto a plate and drizzle over the tahini sauce as well as the chilli powder.