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Greek Sweet Potato Fritters
Our tested Charred Sweet Potato Fritters: rustic, generous, and balanced with lemon and...
Greek · Soup
Black Bean Bisque in garlic and yoghurt
Weeknight-friendly Black Bean Bisque with the garlic and yoghurt we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the black bean dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the black beans and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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