This Moroccan Crumble leans on ras el hanout to do the heavy lifting. We sear the Black Bean for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the ras el hanout 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 ras el hanout and the rest of the ras el hanout 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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