Greek
Greek
Olive and caper Paneer Crumble
Weeknight-friendly Paneer Crumble with the olive and caper we come back to again and again. Big...
Greek · Main
Black Bean Stew in garlic and yoghurt
This Greek Stew leans on garlic and yoghurt to do the heavy lifting. We steam the Black Bean for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt 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 dried oregano and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn 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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