Caribbean Black Bean and Green Plantain Stew with Aromatics

Soak the black beans overnight. Drain and simmer in fresh water until tender, about 45-60 minutes.

In a heavy-bottomed pot, sauté the finely diced onions and minced garlic in a touch of water or broth until translucent and fragrant.

Add the diced green plantains and cook for 5 minutes until they begin to soften.

Stir in the cooked black beans and the unsweetened coconut milk. Lower the heat and simmer gently until the stew thickens into a rich, creamy consistency and the plantains are fork-tender.

Season with a generous pinch of allspice and a dash of Scotch Bonnet pepper sauce to taste, balancing the heat with the natural sweetness of the coconut.

Serve hot in a shallow bowl, ensuring the plantains are distributed evenly. The finished dish should be earthy, aromatic, and velvety, with a subtle kick from the Scotch Bonnet.