Black Eyed Bean & Kale Stew
This is another Anna Jones recipe that I've taken inspiration from. You may remember a friend of ours bought us her book 'A Modern Way to Cook'. I shared one recipe from it last week for sweet roasted courgette and crispy chickpeas.
We adapted this dish with a couple of ingredients that we had available to us. For example, the original recipe uses rainbow chard, but we were unable to find any. So instead, we used kale.
This recipe is split into two parts - the bean stew and the herby smash on top. This herb concocution is possible the most incredibly tasty dressing we've ever made. I could eat it on anything and everything! This dish is worth making for that alone.
Ingredients for the bean stew (serves 2):
1 tablespoon coconut oil
1 leek, sliced
2 cloves garlic, diced
1 tsp chilli powder
1x 400g tin black eyed beans
1/2 vegetable stock cube
400ml good passata
A good grating of nutmeg
1/2 lemon
200g kale
Salt and pepper to season
Serve with rice or flat breads
Ingredients for the herb smash (serves 2):
A large bunch of coriander
2 green chiles
2 cloves garlic
30 g shelled walnuts
1 tbsp runny honey
1 tbsp olive oil
Juice of 1/2 a lemon
Salt and pepper to season
Method:
Add the coconut oil to a large pan on a medium heat. Add the leek and garlic with the chilli powder. Cook for a couple of minutes.
Add the black eyed beans with their liquid, the stock powder cube and passata, and bring to a simmer.
Grate in the nutmeg, squeeze in the juice of the half lemon, and add the squeezed lemon half to the pan. Simmer for 10 minutes or so.
Meanwhile, strip the leaves kale stalks. Chop the stalks and add them to the pan, then finely chop the leaves and put to one side.
Put all the ingredients for the herb smash into a food processor and purée until you have a smooth paste. Season well with salt and pepper.
Once the peas are soft and the liquid has reduced to a soup-like consistency, stir through the chopped kale leaves. Season well with salt and pepper, and leave to cook for a couple more minutes.
Serve in bowls with the herb smash on top, alongside rice or flatbread if you prefer.
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