Smoky pork and black bean stew with kale

Name: Smoky pork and black bean stew with kale
Yield: Serves 4
Cuisine: Mexican recipes
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

Easy
January 2018

Easy
January 2018

Test kitchen approved

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

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

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

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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

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.