Black-Eyed Beans with Cavolo Nero
These beans with greens are a super-easy mid-week meal as they don’t require any special ingredients, and if you don’t have cavolo nero (Tuscan kale) on hand, you can substitute with any other dark, leafy green, such as silverbeet, Savoy cabbage or spinach. Just note that some of these greens will need a little less cooking time than the tougher cavolo nero. Being a slow-cooked dish, this is also a great one for the slow-cooker, which I will jump at any opportunity to use! If using the slow-cooker, pop all the ingredients into the slow-cooker, except the greens, cover with plenty of water and cook on low for about 8 hours.
Ingredients
1 cup black-eyed beans, soaked overnight
1 tbsp ghee
1 leek, finely sliced
3 cloves garlic, finely chopped
2 stalks celery, roughly chopped
1 bunch cavolo nero or other dark, leafy greens, tough stalks removed and finely sliced
1 tsp turmeric
1 tsp coriander powder
2 tomatoes, peeled, deseeded and quartered.
750 mL water (3 cups)
Himalayan rock salt and pepper
Dash of fresh lime or lemon.
Method
Melt ghee in a large saucepan on medium heat and sauté the leek and celery until soft.
Add the spices and chilli and sauté for another minute, or until fragrant.
Add the soaked beans, tomatoes, water and salt and pepper, cover with a lid, and cook on low for approximately two hours until the beans are soft.
About 15 minutes before serving, add the cavolo nero and stir through. Finally, squeeze over lime or lemon and serve with rice or flatbreads.
