Beans with black pudding cream and kale

In recent years kale is a food that has become very popular worldwide. The question is: is it a fad or is it coming to stay? The reason for its popularity is mainly due to its low caloric value due to the high concentration of water in its composition.

But do you want to know more about its properties? Kale is a vegetable that belongs to the family of cabbages, more specifically it is a type of kale that until not long ago was mainly used to feed animals but today its consumption has ascended markedly and we can find it in all kinds of preparations, from stews and sautéed, to juices and smoothies for breakfast.

Its nutritional properties are numerous, it has minerals such as calcium and iron in high proportions, so it is highly appreciated in vegan diets in which dairy and meat products are dispensed with, also contains magnesium, potassium and zinc, in addition to about 10% protein and a scarce 3% fibre.

From all the above we can say that kale brings numerous benefits, since, for example, it has been scientifically proven that kale calcium is absorbed better than that of milk, it also helps to reduce cardiovascular risk factors, since it helps to raise good cholesterol.

Kale is a very versatile food, since it provides various uses in the kitchen, it can be consumed both raw and cooked, which leaves us a wide margin to include it in our daily diet.

Today we present it to you in the form of stew, a very complete dish of beans with black pudding cream and kale, which we hope you will encourage to prepare at home because now that the fresh autumn days come, you want to feel comfort, right?

Beans with black pudding cream and kale


  • 400g Luengo Pinta Beans
  • 1 Garlic peeled and chopped
  • 2 Carrots
  • 1 Onion
  • 1 Leek
  • 1 Green Pepper, de-seeded and diced
  • 2 Bay Leaves
  • 1 Litre Water
  • 150g Kale
  • 2 Onion rich Sausages/125g Soft Black Pudding
  • 50g Double Cream



Soak the beans the night before cooking.


Make the sofrito. Sauté onion, garlic, leek, pepper and carrot in a pot with extra virgin olive oil.


Stir in the drained beans and mix with the sofrito.


Add the bay leaves and water. Leave to cook over medium heat for about an hour and a half or until the beans are tender.


An hour has elapsed since the incorporation of the beans, add the kale and continue to smother for a few more minutes.


An hour has elapsed since the incorporation of the beans, add the kale and continue to stir for a few more minutes.


Serve the bean stew accompanied by a “quenelle” of black pudding/onion rich sausage .