1 and a half Cups Black Beans 1 Whole Bunch of kale (de-stemmed) 1 Tablespoon Olive Oil 1 Large Onion 4 Cloves Garlic 2 Medium/Large carrots 1 Teaspoon Balsamic Vinegar 2 Cups Tomatoe Puree (strained, fresh or canned tomatoes) 1 Teaspoon Turmeric 1 Teaspoon Smoked Paprika 2 Small Chilies Salt and Pepper to taste 2 Salmon Portions
1. Soak beans overnight or for at least 6 hours 2. Lightly saute onions in olive oil (low to medium heat) 3. Add black beans, carrots, garlic and continue to saute (10 minutes) 4. Add smoked paprika, chilies, turmeric 5. Add chopped kale and tomatoe puree (lower the heat and stir occasionally) Cook for 20 minutes. 6. Add balsamic vinegar and cook for a further 5 minutes Salt and Pepper to taste.
Lightly panfry salmon on low heat until cooked.
Serve with a slice of lemon and a sprinkle of parsley.