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

Soak black beans overnight and boil until tender; drain.

In a heavy-bottomed pot, heat coconut oil over medium heat. Add finely diced onions and ginger, sautéing until fragrant and translucent.

Stir in the jerk seasoning and ground allspice, blooming the spices for 1 minute until the kitchen smells aromatic.

Add the cooked black beans and a splash of water. Fold in the fresh callaloo, covering the pot to steam until the greens are silky and vibrant, about 5-7 minutes.

While the pot simmers, steam the green plantain slices until they are tender and pliable.

Finish the black bean mixture with Scotch Bonnet pepper sauce for a sharp, fruity heat.

Plate the black bean and callaloo stew in a deep bowl, arranging the steamed plantains alongside. Serve hot, ensuring the earthy richness of the beans pairs with the heat of the aromatics.