2 cloves cloves of garlic chopped
3 bay leaves
1 beef stock cube with water to make stock
2 Shallots diced
4 Uncooked chorizo sausages
6 rashers of back bacon chopped into thin strips
760g Black beans
3 handfuls Kale
Stick Chorizo sausages in the oven at 200C and start dicing your shallots. Remove the sausages after 10 minutes.
Dice shallots and cook until they go see-through, then add the bacon and chopped garlic on a low heat. Cook this for around 10 minutes - by this time the sausages should have cooked enough to be sliced.
Slice the Chorizo into 1.5cm pieces, and then add this to the pan with the bacon.
Add the black beans, bay leaves and the beef stock cube to the pan and bring to a boil, then turn the heat down to a simmer.
Let it simmer for around 45 minutes - an hour, keep stirring so beans don’t get stuck to the pan.
Before the stew is done, cook the kale in salted boiling water for around 8 minutes and slice orange into wedges to serve.
Once it’s done top the stew with coriander and a few slices of chilli (optional.)
If you have a slow cooker or casserole dish and some time on your hands I totally encourage you to add beef and cook the stew for around 3-4 hours at a low heat in the oven (100C) or with your slow cooker (low/medium) so it’s as tasty as possible!)