2 to 3  large bunches of green, stems removed
1/3 cup safflower oil
6 tablespoons flour
1/2 cup chopped parsley
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 tablespoon paprika
2  bay leaves
3/4 teaspoon red pepper flakes
3/4 teaspoon fresh ground pepper
2  onions, chopped
2  bell peppers, chopped in 1/2 inch pieces
3  celery ribs, chopped
5  cloves of garlic, pressed
3 cups cooked red kidney beans, rinsed or 2  cans (15 ounces)

Cook the greens in a large pot of boiling water until they are tender, about 12 minutes. Scoop them out, reserving the water. Coarsely chop and set aside.

Meanwhile, make the roux: In a wide, heavy soup pot heat the oil over medium-high heat. Whisk in the flour, reduce the heat to low, and cook stirring constantly with a flat wooden spoon, until the roux is dark reddish brown, 10-15 minutes. Stir in the seasonings, and then add the vegetables. Cook for 5 minutes, and then stir in the garlic, 2 ½ teaspoons of salt, and 2 quarts water or liquid from the greens or home-cooked beans. Continue stirring until the liquid comes to a boil, then lower the heat and simmer for 20 minutes. Add the beans and greens and cook for 15 minutes.