Caribbean Black Bean Stew

• Olive oil(2 tbsp)
• Onion(1)
• Bell pepper(1)
• Garlic(4 cloves)
• Plantain(1)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Thyme(1 tsp)
• Cinnamon(½ tsp)
• Canned tomatoes(400 g)
• Black Beans(800 g)
• Coconut milk(400 ml)
• Vegetable Broth(300 ml)
• Bay leaf(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Steamed Rice(280 g)
• Lime(1)
• Coriander(15 g)optional

Method

1. 1

   Dice the {Onion} and {Bell pepper}, mince the {Garlic}, peel and cut the {Plantain} into bite-size pieces, rinse the {White rice}, and drain the {Black Beans}.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Bell pepper}, and {Plantain} with half the {Salt}. Cook until softened and the plantain is lightly golden at the edges. Stir in the {Garlic} and {Tomato paste} for the last minute.

   ~8 min

3. 3

   Add the {Cumin}, {Smoked paprika}, {Thyme}, {Cinnamon}, remaining {Salt}, and {Black pepper}. Stir for 30 seconds, then add the {Canned tomatoes}, {Black Beans}, {Coconut milk}, {Vegetable Stock}, and {Bay leaf}. Bring to a gentle bubble.

   ~5 min

4. 4

   Cover and simmer the stew for 15 minutes, stirring once or twice, until thick and glossy and the plantain is tender enough to break slightly into the sauce. At the same time, cook the {White rice} in 560ml water until tender, then cover and let it steam off the heat for 5 minutes.

   ~15 min

5. 5

   Remove the {Bay leaf}. Squeeze in half the {Lime} and taste for seasoning. Spoon the rice into bowls, ladle over the stew, and finish with the remaining {Lime} cut into wedges and the {Fresh cilantro} scattered on top.

   ~5 min