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Spanish Tofu Gratin
This Spanish Gratin leans on piquillo pepper to do the heavy lifting. We braise the Tofu for...
Spanish · Breakfast
Steamed Black Bean with tomato and olive oil
Weeknight-friendly Black Bean Shakshuka with the tomato and olive oil we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the tomato and olive oil 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 steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the saffron and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the carrots 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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