Skillet Roasted Sweet Potato, Black Beans, and Broccolini

Soak the desired amount of black beans in a large stockpot overnight or for 8 hours. Fill the pot with water up to four inches above the black beans.

Strain and rinse the black beans.

Fill the pot with the black beans water up to four inches above the beans again. Add 3 bay leaves and bring to a vigorous boil.

Once boiling, reduce the heat to low and let simmer for 45 min to 1 hour.

Remove desired amount of beans with a slotted spoon and store the remainder in the fridge in a glass dish with the water.

Add the coconut oil to a large cast-iron skillet over medium heat. Add the sweet potatoes and toss around until all are evenly coated with the coconut oil.

After about 5 minutes, add the broccolini, sea salt to taste, and begin stirring.

Continue stirring once more until the sweet potatoes and broccolini are evenly cooked (about 10 minutes).

Add the black beans, reduce heat to low, and let sit for 2 minutes.