Sauté the aromatics

• Heat the oil in a pan and fry the garlic paste, minced onion and celery until soft and browning.

Toast the spices

• Add the smoked paprika, cumin, oregano and tomato paste and toast for a couple of minutes.

Simmer the beans

• Add the black beans, vegetable stock, bay leaves, thyme, salt and pepper.
• Simmer to thicken and reduce, until the beans soften and the flavours develop.

Cook the rice and fry the plantain

• Cook the rice according to the packet instructions.
• Fry the sliced plantain until golden.

Serve

• Serve the beans with the rice, diced tomatoes, fresh herbs, fried plantain, yoghurt and lime.