Smoky Black Bean and Sweet Potato Moqueca-Style Stew

Begin by heating 10g of olive oil in a heavy-bottomed pot over medium heat. Add the minced onions and cook until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the diced sweet potatoes and the raw, pre-soaked black beans to the pot. Stir to coat the aromatics.

Pour in enough water to just cover the mixture and bring to a simmer. Cover the pot and reduce heat to low. Braise gently for 40-45 minutes until the sweet potatoes are fork-tender and the black beans are creamy and cooked through.

Once the liquid has reduced to a thick, velvety sauce, fold in the remaining 5g of olive oil to add richness. Season heavily with smoked paprika and cracked black pepper to taste.

The stew should be deep in color and have a hearty, comforting aroma. Spoon into a shallow bowl, ensuring a balance of potatoes and beans. Serve warm, perhaps with a squeeze of fresh lime juice if available for brightness.