Quick beans ‘n’ greens

Name: Quick beans ‘n’ greens
Yield: Serves 2
Ingredients: a squeeze of lime juice (optional); a little olive oil (optional); ½ Knorr or other squidgy chicken stock cube; 400 g can of pinto or black beans, half the juice drained away; ½ teaspoon flaked sea salt (optional), plus extra for the greens; 2 chipotle chillies, or 3 if very small, seeds and stalks removed, rehydrated in warm water, then drained and very finely diced; ½ teaspoon dried oregano; 3 large cloves of garlic, very thinly sliced; 250 g kale or spinach; 40 g lard; 1 large onion, medium diced; ground black pepper

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

This is a quick and tasty dish to cobble together and a good advertisement for not needing a hunk of meat or fish to feel satisfied. Chipotle is one of several things I refer to as a magic ingredient. It is, arguably, good with almost everything. A bowl of this is what I call a ‘power-up’.

Ingredients

40 g lard
1 large onion, medium diced
2 chipotle chillies, or

Main course
Supper
Gluten-free

Method

Melt the lard in a saucepan over a medium-low heat and sauté the onion with the chipotle chillies and oregano until the onion is totally softened, golden and only just beginning to catch.
Throw in the garlic and cook for a further 2 minutes or so, stirring a lot so that the onions do not colour anymore.
Add the stock cube and plenty of black pepper, t