Warm Black Bean Salad with Kale and Tomatoes

"There's a lot of flavor that goes into this recipe with a unique combination you may not expect. Cinnamon, garlic, chili powder, cumin, lemon, and onion contribute fragrant aromas and offer the perfect hints of sweet, sour, and spice to the black beans. Personally, I think the soft, chunky texture of the semi-mashed black beans is the next best thing to warm, comforting mashed potatoes (only the beans are more nutrient-dense). What more could you want from a side dish?"

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Serves4 People

Preparation Time15 min

Cooking Time10 min

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced (about 1 cup)
4 cloves garlic, minced
Salt to taste
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
2 (15-oz) cans black beans, undrained
4 cups chopped kale, firmly packed
1 cup fresh tomato, diced

In a medium saucepan, heat oil over medium heat for 2-3 minutes. Add onion, garlic, and a pinch of salt into the pan. Cook and stir 2-3 minutes or until onion is tender.
Stir in chili powder, cumin, cinnamon, and black beans with their liquid. Cook 2 minutes; mash the beans with the back of your spatula, leaving some beans intact.
Reduce heat to low; add kale, cook and stir 2-3 minutes or until kale is tender and mixture has thickened. Stir in lemon juice and tomato; taste and add more salt if desired. Garnish with white sesame seeds and serve with pork or chicken.