Seared Saffron Monkfish with Black-Eyed Beans - James Martin Chef

Ingredients

• 150 g (5 oz) black-eyed beans, soaked overnight in cold water
• 6 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, grated
• 50 g (2 oz) coriander (cilantro), stalks and leaves separated and chopped
• 1 teaspoon ground cumin
• 1 teaspoon sweet smoked pimentón de la Vera
• good pinch of cayenne pepper
• 400 g (14 oz) large vine tomatoes, chopped
• 100 ml (3½ fl oz/scant ½ cup) vegetable stock
• Good pinch of saffron threads
• 4 x 200 g (7 oz) monkfish fillets
• Extra virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper