Spanish · Side

Slow-Cooked Black Bean Pilaf

This Spanish Pilaf leans on piquillo pepper to do the heavy lifting. We slow-cook the Black Bean for real depth, then bring it together in one pan.

4.9 from 441 cooks

Prep15 min

Cook90 min

Serves4

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the piquillo pepper 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.

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