Smoky pork and black bean stew with kale
- January 2018
- Serves 4
- 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.
- Gluten-free recipes
- 17.3g(6.6g saturated)
- 17g (5.7g sugars)
- 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
- 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.
- 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.
- 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.
Swap pork for chicken or cook the beans and serve with grilled salmon fillets.
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