Glazed Black Bean Mash
A Tuscan take on Black Bean Mash, built on garlic and basil and finished the way we like it....
Weeknight-friendly Cod Hash with the tomato and oregano we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and oregano elements, and pat the cod 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.
Turn up the heat and add the cod. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the san marzano tomatoes and the rest of the tomato and oregano flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
A Tuscan take on Black Bean Mash, built on garlic and basil and finished the way we like it....
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