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Tomato and olive oil Beef Grain Bowl
Our tested Baked Beef Grain Bowl: saffron, generous, and balanced with tomato and olive oil....
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Sun-baked Black Bean Skewers with tomato and olive oil
A sun-baked take on Black Bean Skewers, built on tomato and olive oil and finished the way we like it. Ready in about 2 hr 20 min and easily enough for 4 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the tomato and olive oil 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 manchego and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently 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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