The black bean stands so well on its own -- bold and earthy. I don't use black beans enough and tend to forget just how much I love them. This is evidenced by the 6 cans I have in my pantry! I'm always reminded of my favorite Cuban restaurant back in Florida where they served up black beans thick and creamy, devilishly rich. Rich? A bean can be rich?
Ever since this summer I've been hooked on this recipe for kale with bacon and coconut milk. It is fabulous just as it is but thought I'd make a vegetarian alternative to add to the beans 'n greens saga. Crisp kale, creamy beans are made rich with coconut milk and just a hint of chile powder that makes for a lovely sauce. I'm sure this recipe would be great with the bacon (because what isn't improved with bacon?) but is quite tasty without it.
Kale with Black Beans and Coconut Milk
adapted from Steamy Kitchen
1 can black beans, rinsed and drained
1 bunch kale, stems removed
a small onion chopped
2 cloves of garlic, chopped
1 can coconut milk
1-2 tsp chile powder (or to taste)
Cook the onions and garlic in a large pot until just tender. Toss in the kale and stir around for a minute. Pour in the coconut milk and stir to combine. Add the chile powder, beans, and season with salt. Cover and let simmer until kale is tender, about 10 minutes. Serve over rice, with some sweet bread, or warm tortillas.