Last Night’s Dinner: Pinto beans with kale and herbs

Monday 28 March

I’m not sure why but sometimes all I want for dinner – more than a flavour, more than a meal, more than food itself – is a big bowl of nutrition. In the summer this invariably means a salad full of amazing summer leaves. At other times of the year it’s more robust leaves and beans or pulses of one kind or another. And so this was the reason behind a new combination of the two for last night’s dinner. We occasionally cook pinto beans or borlotti benas, and frequently cook kale. But the two together? Well, they work a treat.

I soaked the beans in water during the afternoon then simmered them in some stock until soft (very important!), then refreshed them under the tap. Meanwhile I steamed a bag of curly kale for 6 minutes, ran it under the cold water to stop it cooking and set aside. Next you need to finely slice an onion and fry it in olive oil until softened and golden, add three cloves of chopped garlic and fry for a further minute or two, then add chopped fresh red chilli (to your own taste). Add the pinto beans, stir well, add a sprig of rosemary, chopped finely, and a few leaves of oregano, again finely chopped. Then add a glug of white wine vinegar. Simmer for two minutes, season with salt and pepper, add 3 tbsps of olive oil and the kale, stir in, then add a bunch of flat leaf parsley. Stir in again, leave for a minute, then serve.

We’ll make it again.

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One Comment to “Last Night’s Dinner: Pinto beans with kale and herbs”

  1. Second blog post today on Kale! It’s so hot right now! Good work- looks beautiful. 🙂

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