A slow-cooked take on Black Bean Stew, built on cumin and coriander and finished the way we like it. Ready in about 1 hr 35 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander 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 braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the harissa and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently 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.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Moroccan
Members
Weeknight-friendly Lamb Fritters with the cumin and coriander we come back to again and again....
Moroccan
Members
The kind of Moroccan plate you make on repeat. harissa, a proper smoke, and a finish of fresh...
Moroccan The kind of Moroccan plate you make on repeat. cumin and coriander, a proper braise, and a...
Moroccan This Moroccan Traybake leans on honey and apricot to do the heavy lifting. We char the Tofu for...