For the beans

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1 tsp vegetable oil

2 leeks, thinly chopped

2 carrots, thinly chopped

100g vegan chorizo, sliced (we used Squeaky Bean vegan cooking chorizo)

1 clove garlic, minced

1 tbsp tomato purée

2 bay leaves, dry or fresh

1 tbsp smoked paprika

1 tbsp dried oregano

2 x 400g cans black beans, including the liquid

150ml vegan vegetable stock

1 tbsp soy sauce

½ tsp pepper

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For the rice

200g brown rice

400ml water

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farofa

120g cashew nuts, finely chopped

40g raisins

1 medium onion, finely chopped

15g flat-leaf parsley, chopped

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1. Cook the rice: In a saucepan, add the rice and water. Put a close fitting lid onto the pan. Bring to the boil on a medium-high heat. Reduce to a low simmer and cook for 20-25 minutes, without stirring or removing the lid, until the rice is tender and all the water has evaporated. Remove from the heat, with the lid still on and set aside for 5-10 minutes.

2. Meanwhile, make the beans: Heat a large saucepan on a medium heat. Add the oil and heat for 40 seconds. Add the leek, carrots, and chorizo and cook for 5 minutes, stirring continuously.

3. Add the garlic, tomato purée, bay leaves, smoked paprika, oregano and cook for 5 minutes.

4. Add the beans with the liquid from the can, vegetable stock and soy sauce. Cook for 15 minutes on medium heat until thick. Add the pepper and stir well. Keep warm on a low heat until ready to serve.

5. To make the winter greens: Boil a kettle. Place the shredded kale in a sieve and pour over the hot water to quickly blanch the kale, enough to make it wilt slightly.

6. To make the farofa: Preheat the oven to 160°C / fan 140°C / gas 3. Place the cashew nuts on a baking tray and roast in the oven for 5-10 minutes, checking carefully that they do not burn.

7. In a medium frying pan, add all the ingredients, except the parsley, and cook on a low heat, until the onion is translucent. This will take around 8-10 minutes.

8. Remove the farofa from the heat and stir in the parsley.

9. Warm a frying pan on a low heat. Add the oil and warm for 30 seconds. Add the garlic and blanched kale. Fry on a low-medium heat for 5-8 minutes. Season with the salt and white pepper.

10. To serve: Plate the beans together with the brown rice, winter greens and farofa. Serve immediately.