Latin Black Beans with Kale, Onions and Tomatoes
Nutrition maxed and yummy recipe to warm your senses and calibrate your body. Delicious and so easy to make. Black beans, kale, onion, tomatoes and latin spices - what more can you want on a cold day?
Servings: 4
Ingredients
- 5 Tablespoons Vegetable Broth
- 2 Yellow Onions large
- 4 Tomatoes medium
- 1/2 Celery chopped
- 1 Carrot grated
- 1/2 Pepper red or yellow diced
- 200 gram Cabbage
- 400 gram Black Beans - soaked over night or 1 can undrained
- 600 gram Kale chopped
- 2 Tablespoons Lime Juice Lemon works well too!
- 1 chilli fresh optional
- 1 Tablespoon ginger fresh grated
- 2 teaspoons chilli powder
- 1/2 teaspoon paprika powder sweet
- 1/2 teaspoon cinnamon
- 1 teaspoon cumin
Instructions
Prepare
- Chop all your vegetables, i.e. onion, celery, pepper, cabbage and kale and set aside.
- Grate the ginger and carrot and set aside in two separate dishes.
- Open your can of Black Beans but don't drain off the water! Or drain the beans that you have soaked for 24 hours.
Cooking
- In a large pan fry up the garlic, fresh chilli, ginger, cabbage and onion until they are translucent.
- Add the celery, carrots, pepper and let them get soft for about 5 minutes.
- Add the tomatoes and vegetable broth. Let it bubble away on medium heat for another 5 minutes.
- Now add chilli powder, cumin, paprika powder and cinnamon and stir.
- Black bean can (undrained!) or soaked beans go in now while you stir.
- With a fork push the bean to mash some and leave others whole.
- Kale is the last to go in, while you lower the heat to lowest setting.
- Let the stew simmer until it thickens.
- At the very end add the lime (or lemon) juice.
- Ready to serve! Yum!
Notes
Feel free to add or take away according to that you have at home. You can exchange the kale for spinach, and canned black beans (organic) work just as well. Serve this as a side dish or as a main meal. The serving size above is set for a main course (serves 4). Enjoy!
Adapted from Healthy Girls Kitchen