Cuban Black Bean Soup Breakfast with Fried Plantain Croutons

Instructions

1. 1The night before, rinse the 2 cups of black beans and soak them in a bowl of water. The next day, drain and rinse the soaked black beans.
2. 2In a large, heavy-bottomed pot, heat the 2 tablespoons of olive oil over medium heat (176.7°C / 177°C). Add the diced 1 medium onion and 1 medium green bell pepper and cook, stirring occasionally, until they are softened, about 5 minutes.
3. 3Add the minced 4 cloves of garlic, 1 teaspoon of oregano, 1 teaspoon of cumin, and the 1 bay leaf to the pot. Cook, stirring constantly, for 1 minute until you can smell the spices strongly.
4. 4Add the drained and rinsed 2 cups of black beans and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour to 1 hour and 30 minutes, or until the beans are very tender when you bite into one.
5. 5While the soup is simmering, prepare the plantain croutons. Peel the 1 ripe plantain and cut it into small cubes, about 1.27 cm in size. In a separate skillet, heat 1 tablespoon of olive oil (you will use the remaining oil from the ingredient list here) over medium heat (176.7°C / 177°C). Add the cubed plantain and fry, stirring occasionally, until they are golden brown and crispy on all sides, about 5-7 minutes.
6. 6Once the beans are tender, remove and discard the 1 bay leaf from the soup. Carefully use an immersion blender to blend the soup directly in the pot until it is mostly smooth but still has some texture. Stir in the 2 tablespoons of lime juice.
7. 7Add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the soup. Stir well. Serve the soup hot, topping each serving with the crispy fried plantain croutons.

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