This is a very easy, tasty and nourishing dish that can be made in advance, eaten at room temperature or warmed up the next day for an easy lunch or dinner with a green salad. We all like a good bit of comfort food in the Winter and we think this hits the spot without being too heavy!
400 cooked borlotto beans – either home cooked or two tins
2 red onions finely chopped
2 medium carrots finely chopped
1 large potato finely chopped
4 cloves garlic chopped
A large handful/ bunch of kale
1 semi hot chilli or pinch chilli flakes
100 ml extra Virgin Olive oil
Juice and zest of 2 lemons
Bunch of parsley
1. Heat a little oil in a large saucepan and gently cook the onion until soft and translucent. Add the garlic and carrots and chopped chilli and stir together. Cook gently with the lid on for 5 minutes. Then add the potatoes and beans. Stir together and pour in about 100 ml water. Bring to the boil cover with a lid and then turn the heat down to simmer for 20 – 30 minutes or until the veg are cooked.
2. Meanwhile remove the tough ribs from the kale and roughly shred and steam in a separate pan until tender, then add to the pan of beans.
3. Whisk together the finely grated rind of the lemons with the lemon juice and olive oil and pour over the beans, stir through, season to taste with salt and black pepper and add a good scattering of chopped parsley.