Smoky pork and black bean stew with kale

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.