Our tested Pan-Seared Black Bean Fritters: fiery, generous, and balanced with lime and garlic. Serves 8 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the lime and garlic 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 sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the allspice and the rest of the lime and garlic flavours, letting them cook out for a minute until fragrant.
Add the leek 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.
Caribbean
Members
Weeknight-friendly Mushroom Side with the coconut and thyme we come back to again and again....
Caribbean This Caribbean Bisque leans on jerk and allspice to do the heavy lifting. We braise the Lamb...
Caribbean Weeknight-friendly Paneer Flatbread with the jerk and allspice we come back to again and again....
Caribbean The kind of Caribbean plate you make on repeat. lime and garlic, a proper smoke, and a finish...