Basque-Style Bean and Kale Stew

The pork is essential for a more traditional dish, but a firm, fried tofu would also work. Try fiddling around with the bean broth/smoked-paprika proportions.

• 3 tablespoons extra-virgin olive oil, plus extra to finish

• 1 large onion, peeled and chopped

• 1 large leek, trimmed and finely sliced

• 1 bay leaf

• A few sprigs each fresh thyme (plus oregano if you can find it)

• 2 garlic cloves, peeled and finely sliced

• 1 teaspoon smoked paprika (pimentón)

• Pinch of chilli flakes

• 1 cup dry white wine

• 500g cooked Ayocote Negro or other black beans, plus about 250ml bean broth

• 500ml chicken or vegetable stock

• Salt and black pepper

• 1 small bunch cavolo nero or curly kale, thick stalks removed and leaves shredded

• 100g shredded smoked ham hock (or pack of smoked lardons)

• 2 teaspoons sherry (or cider/white-wine) vinegar

Makes 4 to 6 servings

In a large pot over low-medium heat, warm the oil. Add the onion and leek and cook, stirring, until softened - about 10 minutes. Add the herbs, garlic, and spices; fry, stirring, for a few minutes more. Add the wine, raise the heat, and cook until reduced by about half.

Add the beans, bean broth, and stock; reduce the heat, season generously with salt, and simmer gently, uncovered, for 20 to 30 minutes, until the juices have reduced and thickened.

Add the kale, cover the pot, and cook for 4 to 5 minutes, just to wilt the greens. Stir in the shredded ham hock and vinegar and cook to heat through. Ladle into bowls and serve with a drizzle of extra-virgin olive oil, a scattering of chilli flakes and a good grind of black pepper.