Georgina Hayden’s sausage, kale and lime black-bean stew recipe
This one-pan sausage, kale and black bean stew is a week night staple in our house, not least because I can put it on the table with a range of toppings and accompaniments, and everyone gets excited. (If you have green-fearing children, feel free to leave out the kale – I won’t tell anyone). I like to serve this with a stack of charred tortillas, a pot of soured cream and slices of lime-dressed avocado. And if you prefer a more hearty offering, add some fluffy steamed white rice. Anything goes.
Sausage, kale and lime black-bean stew
Prep 10 min
Cook 40 min
Serves 4
Olive oil
8 sausages
2 garlic cloves, peeled and finely chopped
1 red onion, peeled and finely chopped
1 tsp cumin seeds
200g kale or cavolo nero, leaves stripped and chopped
1 tsp sweet smoked paprika
400g tin black beans
400g tin chopped tomatoes
2 tsp dark brown sugar
2 limes
Salt and black pepper
12g fresh coriander (ie, ½ a standard 25g bag), finely chopped
8 tortillas
Soured cream, to serve
Put a wide saute pan or large frying pan on a medium heat and drizzle in two tablespoons of olive oil. Fry the sausages for about eight minutes in total, until nicely browned all over, then transfer to a plate.
Add the garlic, red onion, cumin seeds and a tablespoon of olive oil to the hot pan, and fry for a minute or two. Stir in the kale, then add 200ml water, cover and leave to cook down for five minutes. Meanwhile, heat the oven to 220C (200C fan)/425F/gas 7.
Stir the paprika into the kale mix, then, after a minute, add the black beans and their liquid, chopped tomatoes and sugar. Squeeze in the juice of one of the limes, then bring to a boil and season generously.
Position the sausages on top of the vegetables and transfer the pan to the oven for 18-20 minutes, until everything is bubbling and reduced. Scatter the coriander over the top, then serve with the remaining lime cut into wedges, plus the tortillas and soured cream on the side.
