Brazilian-style black bean stew with orange

Method

1. Chop the onion finely, dice the pepper and crush the garlic. Drain and rinse the black beans. Grate the zest from the orange, then squeeze out its juice. Strip the kale off its stalks and tear it into pieces.
2. Rinse the rice in a sieve and put it in a small pan with a lid. Add 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes, then switch off and leave it covered.
3. Heat the olive oil in a large pan over a medium heat. Cook the onion and pepper with a pinch of salt for 8 minutes until soft. Stir in the garlic, smoked paprika, cumin and tomato purée for 1 minute.
4. Add the beans, bay leaves, orange juice and 200 ml of water. Simmer with the lid slightly ajar for 20 minutes.
5. Mash about a quarter of the beans against the side of the pan to thicken the stew. Add the kale and cook for 4 minutes, until tender.
6. Take out the bay leaves, stir in the orange zest and taste and season.
7. Fluff the rice with a fork and serve the stew over it.

Tip Zest the orange before you juice it, as it is far easier that way round. A splash of lime juice at the end works if you have no orange.

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From Nosha · nosha.app