Pork & White Bean Stew with Kale

Microwave onions, garlic, thyme, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. (I cooked over stove in skillet). Process 1/3 of beans and 1 cup broth in blender until smooth, about 30 seconds; transfer to slow cooker. Stir in remaininng beans, remaining 3 cups of broth, and 1/4 teaspoon salt, then stir in pork. Cover and cook until pork is tender, 6 to 8 hours on low or 4 to 6 hours on high. Stir in kale, cover, and cook on high until tender, 20 to 30 minutes. (Adjust stew consistency with extra hot broth as needed). Stir in mustard and season with salt and pepper to taste. Serve.