Rinse beans thoroughly in colander under cold running water, picking out any debris or blemished beans. Combine beans, corned beef, spareribs, Canadian bacon and water in 12- to 14-quart stockpot.

Bring bean mixture to a boil over high heat. Reduce heat to medium-low; cover and simmer 2 to 3 hours or until beans and meat are very tender.

Meanwhile, prepare Chili-Lemon Sauce.

Add sausages to bean mixture; cook about 15 minutes or until heated through. Remove corned beef, spareribs, Canadian bacon and sausages to cutting board. Slice corned beef; place in center of large serving platter. Cut remaining meat into cubes and arrange around corned beef. Cover meat and keep warm in 200°F oven.

Drain liquid from beans, reserving 1 cup liquid. Combine onions, garlic, chilies and oil in large skillet. Cook over medium-high heat 5 to 10 minutes or until onions are tender. Remove from heat. Place 2 cups beans in onion mixture. Mash with potato masher or fork. Add remaining beans and reserved 1 cup liquid. Simmer 10 to 15 minutes.

Prepare Steamed Kale. Transfer beans to large serving bowl. Sprinkle with tomato and parsley. Serve with Chili-Lemon Sauce, Steamed Kale and rice. Garnish, if desired.

Place all ingredients in food processor; process until smooth. Serve at room temperature.

Rinse kale well in large bowl of cold water. Place in colander; drain.

Discard any discolored leaves. To trim away tough stems, make "V-shaped" cut at stem end; discard tough stems. Stack leaves and cut into 3- to 4-inch pieces.

Melt 1 tablespoon butter with 2 tablespoons water in Dutch oven over medium-high heat. Add about 1/3 of kale; cook and stir 1 minute. Cover Dutch oven and steam kale 3 to 5 minutes or until kale is wilted and tender but not soft, stirring occasionally.

Transfer to a large bowl; cover to keep warm. Steam remaining kale in two batches using 1 tablespoon butter and 2 tablespoons water for each batch.