A one-pan stew of browned sausages, kale, black beans and tomatoes finished in the oven, brightened with lime and fresh coriander.
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| prepPreheat oven to 220°C / 425°F, gas 7 | ||||||
| 30 ml olive oil | Fry sausages 8 min until browned, transfer to plate | Position sausages on top, bake 220°C / 425°F, 18–20 min | Scatter coriander, serve with lime wedges, tortillas & soured cream | |||
| 8 sausages | ||||||
| 2 garlic cloves, peeled and finely chopped | Fry garlic, onion & cumin 1–2 min | Stir in kale & water, cover, cook 5 min | Stir in paprika, then beans, tomatoes & sugar | Squeeze in lime juice, bring to boil, season | ||
| 1 red onion, peeled and finely chopped | ||||||
| 1 tsp cumin seeds | ||||||
| 200 g kale or cavolo nero leaves, stripped and chopped | ||||||
| 200 ml water | ||||||
| 1 tsp sweet smoked paprika | ||||||
| 400 g tinned black beans | ||||||
| 400 g tinned chopped tomatoes | ||||||
| 2 tsp dark brown sugar | ||||||
| Juice of 1 lime | ||||||
| Salt and black pepper | ||||||
| 12 g fresh coriander, finely chopped | ||||||
| 1 lime, cut into wedges | ||||||
| 8 tortillas | ||||||
| Soured cream to serve | ||||||
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