Mean Greens and Black Beans with ‘Cheesy’ Polenta’

• Kale is the ultimate superfood, rich in vitamins, minerals, protein, antioxidants and the cancer-fighting chemicals found in all cruciferous vegetables.
• Black beans have the highest amount of combined resistant starch and fibre of any legume. This makes them the ideal food for diabetics, people who need to lose weight, and people struggling with between-meal cravings. Their dark colour signifies the presence of tonnes of antioxidants too!

Ingredients:

Cheesy polenta

1 litre water

1 cup polenta (yellow corn meal)

1 tablespoon tahini

2 tablespoons nutritional yeast

Greens & beans

1/2 cup water

2 cloves garlic, minced

1 onion, diced

2 cups water or stock (I used the liquid from cooking the black beans)

2 stalks celery, diced

1 400g can no added salt diced tomatoes

1 medium eggplant, diced

1 ear of corn, kernels striped off

3 cups cooked black beans, or drained canned black beans

1 bunch kale, finely shredded (I blitzed mine in the Thermomix for 20 seconds on speed 6)

1 tablespoon Dr Fuhrman’s VegiZest or other salt-free seasoning

1 tablespoon sweet or smoked paprika

1 teaspoon ground cumin

1/4-1 tsp chilli powder, to taste

4 tablespoons no added salt tomato paste

1/4 cup sun dried tomatoes, finely diced

Method:

Cheesy polenta

Bring water to a rolling boil and slowly add the polenta in a thin stream, stirring constantly. Turn down heat to low and simmer, stirring constantly, for 10 minutes or until the mixture is thick and the polenta is soft.

If you have a Thermomix, boil the water using Varoma temperature, pour in the polenta using speed 7, then cook at 80°C for 13 minutes on speed 4.

Stir in tahini and nutritional yeast, then pour into a flat dish with raised sides. Allow to firm up while you prepare the greens and beans.

Greens & beans

Cook onion and garlic in 1/2 cup water until softened – about 5 minutes. Add 2 cups water or stock and bring to the boil. Add celery and simmer for 3 minutes. Add remaining ingredients, return to the boil then turn heat down and simmer, covered, until kale is tender – about 15-20 minutes.

To serve, cut polenta into triangles and ladle beans and greens over the top.