Greek
Greek
Greek Halloumi Ramen
The kind of Greek plate you make on repeat. feta and dill, a proper glaze, and a finish of...
Greek · Soup
Lemon and oregano Black Bean Ramen
Weeknight-friendly Black Bean Ramen with the lemon and oregano 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 lemon and oregano 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 roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried oregano and the rest of the lemon and oregano 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.
More from Greek
You might also cook
Greek 
Greek
Members
Greek
Aubergine Toast in olive and caper
This Greek Toast leans on olive and caper to do the heavy lifting. We slow-cook the Aubergine...
Greek
Greek
Baked Mushroom with honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper bake, and a finish of...
Greek
Greek
Charred Tofu Slaw
The kind of Greek plate you make on repeat. feta and dill, a proper char, and a finish of fresh...