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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Spanish Members

Spanish

This Spanish Salad leans on piquillo pepper to do the heavy lifting. We crisp the Prawn for...

50 min · Medium

Spanish

This Spanish Soup leans on piquillo pepper to do the heavy lifting. We bake the Lamb for real...

1 hr 35 min · Medium

Spanish

Weeknight-friendly Lentil Soup with the smoked paprika and garlic we come back to again and...

33 min · Easy

Spanish

This Spanish Medley leans on sherry and almond to do the heavy lifting. We roast the Squash for...

32 min · Medium