Three-Bean Stew with Kale and Cornbread Top

• 2 tbspolive oil
• 1large onion, chopped
• 2red peppers, diced
• 4garlic cloves, crushed
• 2 tspsmoked paprika
• 2 tspground cumin
• 1 tspdried oregano
• 1/2 tspchilli flakes
• 2 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 1 x 400gtin kidney beans, drained and rinsed
• 1 x 400gtin black beans, drained and rinsed
• 1 x 400gtin cannellini beans, drained and rinsed
• 300mlvegetable stock
• 150gkale, tough stalks removed, leaves roughly chopped
• 60 mllime juice
• fine salt
• black pepper
• 150 gdry fine cornmeal
• 100gplain flour
• 2 tspbaking powder
• 1egg
• 200mlmilk
• 3 tbspolive oil
• 80gmature cheddar, grated
• 100 gtinned sweetcorn, drained weight
• 150gmixed salad leaves
• 1 tbspextra virgin olive oil

Method

1. 1Heat the oven to 200°C fan. Heat the 2 tablespoons of olive oil in a large, deep ovenproof pan (about 28cm) over a medium heat. Cook the onion and red peppers with a teaspoon of salt for 8 minutes until soft and starting to catch at the edges.
2. 2Stir in the garlic, smoked paprika, cumin, oregano, chilli flakes and tomato puree for 1 minute until the spices smell toasty. Add the tomatoes, all three tins of beans, the stock and a good grind of pepper. Simmer for 12 minutes, stirring now and then, until thick enough that a spoon dragged through leaves a trail. Crush a few beans against the side of the pan for body.
3. 3Stir in the kale in handfuls and cook for 2 minutes until wilted and dark green. Add 30 ml lime juice and taste: it should be smoky and gently hot, so add salt or more lime if it is flat. The stew must be thick at this point or the cornbread sinks into it.
4. 4While the stew simmers, make the cornbread. Mix the polenta, flour, baking powder and half a teaspoon of salt in a bowl. Whisk the egg, milk and 3 tablespoons of olive oil together in a jug, pour into the dry mix and stir until just combined, then fold in two-thirds of the cheddar and the sweetcorn. The batter should drop thickly from the spoon.
5. 5Spoon the batter over the hot stew in dollops and spread gently so it mostly covers the top; gaps are fine and let the stew bubble through. Scatter over the rest of the cheddar. Bake for 22 minutes until the cornbread is golden, springs back when pressed and a skewer pushed into the centre comes out clean.
6. 6Leave for 5 minutes until the cornbread has firmed up enough to cut cleanly. Toss the salad leaves with the remaining 30 ml lime juice, the extra virgin olive oil and a pinch of salt, and serve alongside big spoonfuls of stew and crust.

Per serving

kcal

617

protein

24.8g

fibre

16g

carbs

78.6g

fat

23g