Caribbean-Style Jerk-Spiced Black Bean and Okra 'Bistro' Skillet with Steamed Green Plantains

Begin by boiling the green plantains in salted water for 15-20 minutes until tender; drain and set aside.

In a heavy-bottomed skillet, heat the coconut oil over medium-high heat until shimmering.

Add the minced onions and sauté until translucent and fragrant. Stir in the jerk seasoning, letting it bloom for 30 seconds until the aroma fills the kitchen.

Add the black beans and sliced okra to the skillet. Toss to coat well in the aromatic spices. Sauté for 5-7 minutes, allowing the okra to lose its raw texture and the beans to lightly caramelize at the edges.

If the pan looks dry, add a splash of water to create a light glaze with the spices.

Plating: Place the warm, steamed plantains on the side of the plate and mound the jerk-spiced black bean and okra mixture beside them. Serve immediately while piping hot, ensuring the earthy spice profile is balanced by the neutral starch of the plantains.