Caribbean-Style Jerk-Spiced Black Bean and Callaloo 'Steam-Pot' with Steamed Green Plantains

Soak the black beans overnight and boil until tender but firm to the bite.

Peel the green plantains and slice into 1-inch thick rounds. Steam them over boiling water for 15 minutes until they become tender and starchy.

In a heavy-bottomed pot, heat the coconut oil over medium heat. Sauté the minced onion and garlic until fragrant and translucent.

Stir in the jerk seasoning, blooming the spices until aromatic, then fold in the black beans and Scotch Bonnet ketchup. Add a splash of water to create a light, glossy coating.

Add the fresh callaloo and cover the pot to steam until the greens are wilted and vibrant green.

To plate, create a bed of the spiced black beans and wilted callaloo, then arrange the steamed plantain rounds around the perimeter. Serve hot, letting the spicy, earthy aroma of the allspice and scotch bonnet fill the room.