Smoky Kale and Black Bean Stew

The weather is absolutely atrocious. Wind howling, rain thrashing it down, bitter cold... So there's only one thing for it: warming, hearty food to comfort the body and soul!

This stew is arguably one of the simplest recipes to make but the satisfaction and pleasure it brings is enormous. 

Slightly sweet red onions, smoky paprika, subtle hits of spice, sustenance in the form of the beans and fresh, vibrant kale all come together to create a dish that may not cost a lot nor take a lot of effort to cook but a dish that I am certain you will love.

Smoky Kale and Black Bean Stew

Serves 4

oil

2 red onions, roughly chopped

1 tsp paprika

1 tsp harissa spice mix (use Cajun spice if you can't find this)

400ml chicken or vegetable stock

400g tin black beans, drained

2 large handfuls chopped kale

1 tsp butter

salt and pepper

Place a casserole or large saucepan over a medium-low heat. Add a good drizzle of oil followed by the onions and a generous pinch of salt. Give it a good stir and then cover with a lid and allow to soften for around 5 minutes.

Stir in the spices and cook for a further couple of minutes then add the drained beans and the stock. Bring to a simmer and cook for 5 minutes. Add the kale and cook for 5 minutes more, then stir in the butter to thicken the sauce a little.

Taste and season with salt and pepper and then serve with cooked quinoa or rice and a protein of your choice. I served mine with simply pan-fried salmon and a squeeze of lemon but it works just as well with pork, chicken or cod.