Caribbean Bean Stew

Ingredients

• 400 gdried beans — soaked
• 1onion
• 2 tbsptomato paste
• 80 mloil
• to tastefine sea salt and black pepper

Method

1. Rinse 400 g of dried beans under cold water, removing any debris or damaged beans. Place them in a large bowl and cover with water, allowing them to soak overnight. This step ensures the beans cook evenly and become tender in the stew.
2. Finely chop 1 onion. In a large, heavy-bottomed pot, heat 80 ml of oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, releasing its sweet aroma. This forms the flavorful base of the stew.
3. Stir in 2 tbsp of tomato paste, mixing it with the softened onions. Cook the mixture for a few minutes until the tomato paste darkens slightly and integrates with the onions. This step enhances the depth of flavor in the stew.
4. Drain the soaked beans and add them to the pot, stirring to coat them with the onion and tomato mixture. Pour in enough water to cover the beans by about 2 inches. Increase the heat to bring the pot to a gentle simmer, then reduce to low, covering the pot partially.
5. Allow the beans to cook slowly, stirring occasionally, until they are tender and creamy, but not falling apart. The liquid should thicken slightly and take on a rich, deep color from the tomato paste. This indicates the beans have absorbed the flavors and are ready.
6. Season the stew with fine sea salt and black pepper to taste, stirring well to distribute the seasoning evenly. Taste and adjust as necessary, ensuring the flavors are balanced and to your liking.
7. Serve the Caribbean Bean Stew hot, ideally with rice or bread, inviting everyone to share in the comforting, hearty flavors typical of a Caribbean home table.