Sausage, kale and lime black-bean stew

Ingredients

• Olive oil
• 8 sausages
• 2 garlic cloves, peeled and finely chopped
• 1 red onion, peeled and finely chopped
• 1 tsp cumin seeds
• 200g kale or cavolo nero, leaves stripped and chopped
• 1 tsp sweet smoked paprika
• 400g tin black beans
• 400g tin chopped tomatoes
• 2 tsp dark brown sugar
• 2 limes
• Salt and black pepper
• 12g fresh coriander (ie, ½ a standard 25g bag), finely chopped
• 8 tortillas
• Soured cream, to serve

Directions

1. Put a wide saute pan or large frying pan on a medium heat and drizzle in two tablespoons of olive oil. Fry the sausages for about eight minutes in total, until nicely browned all over, then transfer to a plate.
2. Add the garlic, red onion, cumin seeds and a tablespoon of olive oil to the hot pan, and fry for a minute or two. Stir in the kale, then add 200ml water, cover and leave to cook down for five minutes. Meanwhile, heat the oven to 220C (200C fan).
3. Stir the paprika into the kale mix, then, after a minute, add the black beans and their liquid, chopped tomatoes and sugar. Squeeze in the juice of one of the limes, then bring to a boil and season generously.
4. Position the sausages on top of the vegetables and transfer the pan to the oven for 18-20 minutes, until everything is bubbling and reduced. Alternatively, simmer on the stove.
5. Scatter the coriander over the top, then serve with the remaining lime cut into wedges, plus the tortillas and soured cream on the side.