Name: Beans and Kale
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500g curly kale, chopped; Vegetable oil; 3 onions, chopped; 1 garlic clove, finely diced; Paprika; Red kidney beans 400g cooked; OR Red kidney beans 200g dried; Sweet corn (300g cooked); Brown basmati rice to serve; 1 tin Baked Beans

Another simple, warming, winter recipe. Probably the easiest recipe I've ever written!

Preparation

If using dried kidney beans, soak them overnight and cook at high heat for at least 15 minutes. Turn heat down and boil for another 45 minutes.

Cook the kale for about 20 minutes until tender.

Fry the onion in the oil for 5 minutes then add the paprika, garlic, baked beans, kidney beans and sweet corn and heat through for another 5 minutes. And that’s it!

Serve with organic brown (basmati) rice for a complete (vegan, dairy free and wheat free) meal.
Or serve with toasted ciabatta, but that will, of course, add gluten.

Ingredients

500g curly kale, chopped
Vegetable oil
3 onions, chopped
1 garlic clove, finely diced
Paprika
Red kidney beans 400g cooked
OR Red kidney beans 200g dried
Sweet corn (300g cooked)
Brown basmati rice to serve
1 tin Baked Beans