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Preheat the water bath to 131°F (55°C).
Salt and pepper the ribeye then seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat some oil in a pan over medium heat. Add the onion and cook until it has softened. Add the garlic, paprika, chipotle powder, orange peel, and thyme then cook until the garlic has softened. Add the chicken stock and white beans then bring to a simmer. Cook until the beans are very tender, about 10 minutes. Remove from the heat and let cool.
Once the cooked white bean mixture has cooled, stir in the lemon juice then puree it well. Add the cream and puree to mix.
Heat some oil in a pan over medium heat. Add the kale, garlic, ginger, and vinegar then cover and let cook until the kale is tender, about 10 to 20 minutes, stirring occasionally and adding small amounts of water as needed.
Take the sous vide bag out of the water bath and remove the ribeye from the bag. Dry it off thoroughly with a paper towel or dish cloth. Quickly sear the meat for 1 to 2 minutes per side, until just browned, then remove it from the heat. Slice the ribeye.
Place the white bean puree on a plate then add the garlic kale next to it. Place the slices of ribeye on top. Add the cherry tomatoes around the outside. Sprinkle with the thyme leaves and sea salt then serve.