Waffled Hash Browns with Spicy White Beans

For spicy bean topping, slice one of the onions. In a medium saucepan combine sliced onion, tomato paste, thyme, bay leaf, one minced garlic clove, cayenne, and 1½ cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes. Add kale and beans; cook 10 minutes more. Remove thyme sprigs and bay leaf. 2. For hash browns, place a clean dish towel on the counter. Using the large holes of a box grater, shred the remaining onion, the potato, carrot, and turnip onto the towel. Gather ends of the towel together, hold the bundle over the sink, and twist the towel tightly to squeeze all excess moisture from the shredded vegetables. Transfer vegetables to a bowl; stir in the remaining 2 minced garlic cloves and the parsley. 3. Preheat waffle maker according to manufacturer's directions, using medium-high setting if available. Spoon the grated vegetable mixture into the waffle maker, gently packing it in. Close lid without locking it; cook 10 to 15 minutes or until golden brown. Serve topped with beans.