Indian · Main

Indian Black Bean Skillet

This Indian Skillet leans on tamarind and jaggery to do the heavy lifting. We slow-cook the Black Bean for real depth, then bring it together in one pan.

4.9 from 747 cooks

Prep15 min

Cook40 min

Serves4

LevelMedium

Members' recipe

Ingredients

480gblack beans
1/4 cupolive oil
1 tspsea salt
1 cupstock
2 tsptinned coconut milk

Method

Prep everything first: chop the aromatics, measure the tamarind and jaggery 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.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Indian Members

Indian

Beef Skewers in tomato and cream

Weeknight-friendly Beef Skewers with the tomato and cream we come back to again and again. Big...

30 min · Medium

Indian Members

Indian

Sweet Potato Bowl in garam masala

This Indian Bowl leans on garam masala to do the heavy lifting. We smoke the Sweet Potato for...

52 min · Advanced

Indian Members

Indian

Ginger and green chilli Squash Gratin

Weeknight-friendly Squash Gratin with the ginger and green chilli we come back to again and...

37 min · Medium

Indian

Roasted Beef Stir-Fry

Our tested Roasted Beef Stir-Fry: spiced, generous, and balanced with coconut and curry leaf....

35 min · Easy