West African-Inspired Braised Black Bean and Kabocha Stew with Brown Rice

Rinse the black beans and soak them in water for 8 hours. Drain.

In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent and fragrant, about 5-7 minutes.

Add the soaked black beans and enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer covered for 45 minutes.

Add the cubed kabocha squash to the pot. Continue to braise on low heat for another 25-30 minutes until the squash is tender and the bean broth has thickened into a rich, velvety consistency.

While the stew finishes, cook the brown rice in a separate pot with a pinch of salt until fluffy and tender.

Taste the stew and adjust seasoning as desired. The squash should be slightly caramelized and falling apart, binding the sauce.

Serve the stew over a generous portion of brown rice. Garnish with an extra drizzle of high-quality olive oil and a squeeze of lime juice for brightness.