How To Cook Smoked Black Beans With Kale And Pork Shank - Recipe

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Smoked Black Beans With Kale And Pork Shank - Recipe

Learn how to cook "Smoked black beans with kale and pork shank". Delicious recipe.

Cooking black beans with pork shank in a slow cooker gives a pleasant smoky taste to the dish. Be sure to soak the beans overnight to get a better and creamier texture. This way you will be able to prepare an easy, tasty and healthy dish for lunch.

Required products :

for beans:

  • 300-400 grams of black beans soaked overnight
  • 1 large piece of smoked shank or ham
  • 1 small onion, finely chopped
  • 6 cloves garlic, chopped
  • 2 bay leaves
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 4 glasses of water
  • 1 large orange, cut into pieces

for kale:

  • 1 can of coconut milk
  • 1/4 cup water
  • 1 and 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 2 large curly cabbages
  • 1 tablespoon lemon juice

Method of preparation :

boba:

Strain the beans and transfer to a saucepan for slow cooking. Add the smoked shank or ham, onion, garlic, bay leaves, 1 and 1/2 teaspoons salt, cumin and black pepper. Pour 4 cups of water and cover the pot with a lid. Cook slowly for 8 hours or fast for 5 hours.

kale:

About 25 minutes before serving, mix the coconut milk, 1/4 cup water, curry powder, salt and turmeric in a large bowl and bring to a boil over medium heat. Add the kale and stir so that all the ingredients are well mixed. Reduce heat to keep simmering. Cover with a lid and cook, stirring occasionally, until the curly cabbage is soft. Add the lemon juice and stir. Remove from the heat and set aside.

Remove the bay leaves from the bean pot. Using tongs, transfer the smoked ham or shank to a bowl. If you prefer a thicker texture of the dish, remove 1 or 2 cups of liquid from the cooked beans. Use a masher and mash some of the beans. You can also puree part of it with a blender to thicken the dish. Cut the meat into pieces, removing bones, skin and fat.

Serve the beans on a plate and add the shank pieces. Garnish with slices of orange and cooked kale.

You can store in the refrigerator for up to 3 days.

Have a good time! 

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