Combine the beans, the ginger coins and the kombu in a medium saucepan. Cover with enough water to cover the beans by at least 2 inches. Bring to a boil over medium-high heat, removing the foam, when needed. Reduce the heat to medium-low and let simmer, partially covered, until the beans are tender, about 60-90 minutes. If necessary, add water while cooking to ensure the beans are always fully covered. Drain, reserving 2 cups of the cooking liquid. Discard the ginger and kombu.
Heat the coconut oil in a soup pot over medium-high heat. Add the onion and cook until translucent, 4-5 minutes. Add the garlic, hot pepper, allspice, cayenne and thyme sprigs. Let cook, while stirring, for 1-2 minute(s). Add the green onions, bay leaves, coconut milk, bean cooking liquid, and vegetable broth. Bring to a boil, lower the heat and continue to simmer. Add the squash, parsnip, sweet potato or yam and potato. Keep simmering until the vegetables are cooked through but still hold their shape, about 15-18 minutes. Add the beans and give it a good stir.
Remove and discard the green onions, bay leaves and thyme sprigs. Remove from the heat and add the kale. Taste and adjust seasonings, if necessary. Add the lime juice, cilantro and white pepper. Serve warm. Bon appétit!
Keywords: ital, stew, jamaica