Spanish
Spanish
Crispy Beef with saffron
The kind of Spanish plate you make on repeat. saffron, a proper crisp, and a finish of fresh...
Spanish · Soup
Steamed Black Bean Broth
Weeknight-friendly Black Bean Broth with the smoked paprika and garlic 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 smoked paprika and garlic 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 smoked paprika and the rest of the smoked paprika and garlic flavours, letting them cook out for a minute until fragrant.
Add the green beans 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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