Scoop the beans into a mixing bowl with a tight-fitting lid, cover with warm water by two inches and stir in the baking soda. Allow the beans to soak at least twelve and up to eighteen hours. Drain them and rinse them well.

Dump the beans into a stock pot with a heavy bottom, cover them with water, and bring them to a boil over high heat. Immediately reduce the heat to medium-low and simmer the beans until tender and cooked through, about ninety minutes. Drain.

Heat the oven to 400 F.

While the beans simmer, warm two tablespoons olive oil in a oven-proof skillet over medium-high heat. Drop in the the garlic and red chile flakes, allowing the garlic to sizzle in the olive oil until it releases its fragrance, about two minutes. Turn down the heat to medium, and stir in the kale, sauteing it continuously until slightly wilted, about two more minutes. Stir in the broth, and let kale cook in the hot broth until wilted and tender. Stir in the beans and a teaspoon of salt. Turn off the heat.

Warm a tablespoon of olive oil in a separate skillet, and then stir in the breadcrumbs, onion and garlic powders and half teaspoon sea salt. Toast the seasoned breadcrumbs, stirring continuously to prevent scorching, until amber brown.

Sprinkle the breadcrumbs over the beans and kale, and then top the breadcrumbs with Parmesan cheese. Transfer to the oven and bake for fifteen to twenty minutes, or until the crust becomes crispy. Serve warm.