Caribbean-Style Stewed Black Beans and Sweet Potato Bowl with Aromatics

In a heavy-bottomed pot, heat 10g of the olive oil over medium heat. Add the diced onion and sauté until translucent and sweet-smelling, about 5 minutes.

Stir in the minced garlic and sauté for 1 minute until fragrant. Add the pre-soaked black beans and enough water to cover by two inches. Bring to a boil, then reduce heat to a low simmer.

Add the cubed sweet potatoes to the pot. Cover and cook for 30–40 minutes until the beans are tender and the potatoes are soft enough to break apart with a fork, thickening the broth into a rich, velvety stew.

Season generously with sea salt and black pepper to taste. The mixture should smell earthy and savory.

To serve, ladle the stew into a wide bowl. Drizzle with the remaining 8g of olive oil to finish. The oil adds a silky mouthfeel and helps carry the aromatic garlic and onion flavors.