Spanish
Spanish
Sun-baked Beef Fritters with tomato and olive oil
A sun-baked take on Beef Fritters, built on tomato and olive oil and finished the way we like...
Spanish · Side
Sun-baked Black Bean Medley with sherry and almond
This Spanish Medley leans on sherry and almond to do the heavy lifting. We roast the Black Bean for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the sherry and almond 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 sherry vinegar and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the asparagus 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.
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