The swirl of cream and the herby, spicy fragrance of bay leaves and cinnamon make this an indulgent dish. Shiny French black beans are easy to cook and are packed with flavour after cooking.
2 teaspoons vegetable oil
2 bay leaves
2-inch cinnamon stick
1 medium red onion, finely chopped
1 cup French black beans, rinsed
and drained
Salt to taste
½ cup whole milk
Heat the oil in a medium saucepan over medium heat. Add the bay leaves and cinnamon stick and cook until fragrant, about 1 minute. Add the onion and cook until lightly browned, about 2 minutes. Add the lentils and salt and toss with the onion and spices for 2 to 3 minutes. Add 3 cups water and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, stirring occasionally, until the water is absorbed, the lentils are tender and the mixture is thick, about 35 to 40 minutes. Stir in the milk and cook for another 4 to 5 minutes.
Serve hot with flatbread or rice.