Warm black bean, kale and tomato salad

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 2 400 g tins black beans, with their liquid
• 2 tbsp olive oil
• 1 medium onion
• 4 garlic cloves
• 2 tsp vegan chilli seasoning blend
• 1 tsp cumin
• ½ tsp cinnamon
• 4 cups chopped kale, thick stems removed
• 1 cup diced tomatoes
• Juice of 1 lemon
• Salt and sesame seeds to taste

Step-by-step method

1. Chop onion and garlic. Wash kale, remove tough stems and finely slice the leaves.
2. Heat oil in a saucepan and soften onion and garlic for 2–3 minutes with a little salt.
3. Stir in chilli seasoning, cumin and cinnamon. Add beans with their tin liquid and heat for about 2 minutes.
4. Mash some beans with a spoon while keeping the rest whole.
5. Lower the heat, add kale and cook for 2–4 minutes, stirring, until tender and the mixture has thickened.
6. Fold in tomatoes and lemon juice at the end. Adjust salt, sprinkle with sesame seeds and divide into two main-course portions.