Caribbean-Style Jerk-Spiced Black Bean and Green Plantain 'Bistro' Skillet

Soak the black beans overnight or for at least 8 hours. Drain and simmer in water until tender, about 45-60 minutes.

Peel the green plantains and slice into 1/2-inch thick coins. Heat half the coconut oil in a heavy-bottomed skillet over medium-high heat. Fry plantain coins until deeply golden and crispy on the edges, about 3-4 minutes per side. Remove and set aside.

In the same skillet, add the remaining coconut oil. Sauté the finely minced onion, garlic, and ginger until softened and fragrant, about 3 minutes.

Stir in the jerk seasoning and cook for 1 minute until aromatic. Add the cooked black beans and the scotch bonnet ketchup, tossing to coat thoroughly. Allow the flavors to meld for 3-5 minutes, adding a splash of water if needed to create a light glaze.

Gently fold the fried plantains back into the skillet to warm through.

Serve hot, directly from the skillet, garnished with fresh aromatics.