Vegan black bean feijoada with rice and orange

Ingredients

For 1 serving

• Cooked black beans200 g
• White rice45 g
• Onion50 g
• Garlic1 clove
• Bell peppers60 g
• Tuscan kale80 g
• Paprika1 teaspoon
• Bay leaves1 g
• Orange1
• Extra virgin olive oil1 teaspoon
• Saltto taste

In season: November – March

Method

1. Peel and chop the onion and garlic; wash and dice the pepper; rinse the black beans.
2. In a large pan heat the oil over a medium heat and fry the onion, garlic and pepper for 5 minutes, until soft; add the paprika and the bay leaf and stir for a few seconds.
3. Add the beans and a glass of water, bring to the boil and simmer for 25 minutes over a low heat, stirring now and then; halfway through mash some of the beans with a spoon, until the sauce is thick and creamy. Season with salt and remove the bay leaf.
4. Meanwhile bring a small pan of water to the boil, salt it and cook the rice for 15 minutes, until tender; drain.
5. Wash the cavolo nero, strip out the central rib and cut it into thin strips; toss it in a non-stick frying pan over a high heat with a pinch of salt and a splash of water for 3 minutes, until wilted but still bright green.
6. Peel the orange and cut it into segments; serve the feijoada with the rice, the greens and the orange segments.