Smoky pork and black bean stew with kale

Smoky pork and black bean stew with kale
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

“Black beans and kale are both good sources of the B vitamin folate (also known as folic acid).” – Amanda Ursell, nutritionist.

Nutrition: per serving

Calories
350kcals
Fat
17.3g(6.6g saturated)
Protein
28.5g
Carbohydrates
17g (5.7g sugars)
Fibre
6.2g
Salt
1.9g
Calories
350kcals
Fat
17.3g(6.6g saturated)
Protein
28.5g
Carbohydrates
17g (5.7g sugars)
Fibre
6.2g
Salt
1.9g

Ingredients

  • Mild, light olive oil for frying
  • 400g pork tenderloin, cut into chunks
  • 2 red onions, chopped
  • 1½ tsp paprika
  • ½ tsp ground cinnamon
  • 1 x 28g chicken stock pot (we used Knorr)
  • 400g black beans
  • 2 large handfuls chopped kale
  • 30g butter
  • Cooked quinoa or wholegrain rice and lemon or lime wedges to serve

Method

  1. Boil a kettle of water. Heat a splash of olive oil in a large, deep frying pan and fry the pork for 5 minutes until browned all over. Set the meat aside on a plate and add more oil to the pan. Cook the onions for 5-6 minutes until starting to soften, then stir in the spices and cook for 1 minute more.
  2. Dissolve the stock pot in a jug with 400ml hot water from the kettle. Return the pork to the pan, add the beans and stock, then bring to a simmer and cook for 5 minutes.
  3. Add the kale to the pan and cook for 5 minutes more, then stir in the butter to thicken the sauce a little. Taste, season and serve with quinoa or rice, with lemon or lime wedges to squeeze over.

delicious. tips

  1. Swap pork for chicken or cook the beans and serve with grilled salmon fillets.

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