Caribbean-Spiced Black Bean and Sweet Potato Bake

Preheat oven to 400 deg F (200 deg C).

Soak and par-boil the black beans until tender, roughly 45 minutes; drain well.

Peel and dice the sweet potato into 1/2-inch cubes. Toss on a baking sheet with 8g of the olive oil and generous pinches of smoked paprika and sea salt. Roast for 20-25 minutes until the edges are caramelized and the centers are fork-tender.

In a small heavy-bottomed pot, warm the remaining olive oil over medium heat. Add the minced onion and garlic, sweating them until they are translucent and fragrant, roughly 4 minutes.

Fold the cooked black beans into the aromatic base, seasoning heavily with smoked paprika to mimic a deep Caribbean sofrito.

Combine the roasted sweet potatoes with the bean mixture in a baking dish. Bake for an additional 10 minutes to allow the flavors to meld and the edges to crisp slightly.

Serve hot, garnished with fresh cilantro and a squeeze of lime juice to brighten the earthiness of the beans.