Brazilian Black Bean Bowl

• 150 g Basmati rice
• 1 ½ tsp Fine sea salt
• 2 tbsp Olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 Bay leaves
• 480 g Canned black beans
• 120 g Kale
• ½ tsp Chili flakes
• 1 large Orange
• 1 Lime

1. Rinse the rice in a colander until the water runs mostly clear. Tip into a saucepan with 300 ml water and 0.5 tsp of the salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, peel and finely chop the onion, and finely chop the garlic. Warm 1 tbsp of the olive oil in a saucepan over a medium heat, then cook the onion with a pinch of the salt for 6 to 8 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the bay leaves and the black beans (with their liquid) to the pan, then add 150 ml water. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally, until the beans are glossy and the liquid has thickened slightly. Season with another pinch of salt if needed, then remove the bay leaves.
4. Strip the kale leaves from any tough stems and tear into bite-sized pieces. Heat the remaining 1 tbsp olive oil in a large frying pan over a medium-high heat, add the kale and cook for 3 to 5 minutes until wilted with a few crisp edges. Stir in the chilli flakes and a pinch of the salt for the last 30 seconds.
5. Peel the orange and slice into rounds or segments, and cut the lime into wedges. Fluff the rice with a fork, then divide between two bowls and spoon over the beans. Top with the kale and orange, then squeeze over lime to finish.

Made this recipe? Rate it — a comment is optional.