Rustic Spanish-Style Black Bean & Potato Stew

Prepare the ingredients: Peel and finely dice 1 medium yellow onion. Peel and mince 4 garlic cloves. Wash and peel 450g Yukon Gold potatoes, then chop them using the Spanish 'chascar' technique: insert the knife partway into the potato and twist to snap it off, creating rough edges that will release starch to naturally thicken the stew. Slice 75g pitted green olives into rounds. Finely chop 15g fresh flat-leaf parsley.

Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 6 to 8 minutes, stirring occasionally, until soft and translucent.

Add the minced garlic to the pot and cook for 1 minute until fragrant.

Reduce the heat to low. Add 1.5 tsp smoked paprika and 0.5 tsp ground cumin directly to the oil. Stir constantly for 30 seconds to bloom the spices and release their fat-soluble aromas, being careful not to let them burn.

Pour in 400g canned crushed tomatoes, 500ml vegetable stock, and add 1 dried bay leaf. Increase the heat to medium-high and bring the mixture to a boil.

Add the rough-cut potatoes to the boiling liquid. Season with a pinch of salt and black pepper. Reduce the heat to medium-low, cover the pot partially, and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.

Stir in 600g leftover cooked black beans (from Day 4) and the 75g sliced green olives. Simmer uncovered for 8 to 10 minutes, stirring occasionally, allowing the potato starch to thicken the broth and the beans to heat through.

Remove the pot from the heat and discard the bay leaf. Stir in 1 tbsp sherry vinegar and three-quarters of the chopped parsley. Taste and adjust seasoning with additional salt and black pepper if needed.

Ladle the stew into bowls and garnish with the remaining fresh parsley. Serve hot with 0.5 tsp dried red chili flakes on the side for those who want an extra spicy kick.