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Black Bean Stew in preserved lemon and olive

Our tested Grilled Black Bean Stew: slow-cooked, generous, and balanced with preserved lemon and olive. Serves 8 people with plenty to go around.

4.8 from 2,087 cooks
Prep10 min
Cook12 min
Serves8
LevelMedium
Free to cook
Black Bean Stew in preserved lemon and olive
Method

How to cook it

Prep everything first: chop the aromatics, measure the preserved lemon and olive 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 grill until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the preserved lemons and the rest of the preserved lemon and olive flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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