Black-eyed pea bowl with brown rice, peppers and kale

Ingredients

For 1 serving

• Black-eyed peas55 g
• Brown rice50 g
• Bell peppers100 g
• Tuscan kale100 g
• Onion40 g
• Celery30 g
• Paprika1 teaspoon
• Extra virgin olive oil8 g
• Hot pepper sauceto taste
• Saltto taste

Contains: celery,

In season: October – February

Method

1. The night before, soak the black-eyed beans in plenty of cold water. Drain, cover with fresh water and simmer over medium-low heat for 30 minutes, until tender but whole; salt at the end and drain.
2. Meanwhile, bring another pan of water to the boil, salt it, rinse the brown rice and cook it for 35 minutes, until tender but firm to the bite; drain.
3. Chop the onion and celery; wash and deseed the peppers and cut them into roughly 1 cm pieces. Strip the rib from the cavolo nero, wash it and slice into strips.
4. Heat the oil in a frying pan over medium heat, add the onion, celery, peppers and paprika and fry for 6 minutes, until the vegetables are soft.
5. Add the cavolo nero, beans and a pinch of salt and cook for 5 minutes, stirring, until the kale has wilted.
6. Serve over the rice with a few drops of Tabasco.