Cuban Black Bean Soup with Plantain Croutons

Ingredients

• 2 cups Black Beans
• 2 tbsp Olive Oil
• 1 large Onion
• 1 green Bell Pepper
• 4 cloves Garlic
• 2 tsp Cumin
• 1 tsp Oregano
• 1 Bay Leaf
• 6 cups Vegetable Broth
• 2 Green Plantains

Instructions

1. 1The night before, place the 2 cups of black beans in a large bowl and cover with at least 2 inches of water. Let them soak for at least 4 hours or overnight.
2. 2Drain and rinse the 2 cups of black beans. In a large heavy-bottomed pot, heat the 2 tbsp of olive oil over medium heat (350°F / 175°C). Add the 1 large onion, cut into 1/2-inch pieces, and cook, stirring occasionally, for 10-15 minutes, or until softened and starting to turn golden brown. Add the 1 green bell pepper, cut into 1/2-inch pieces, and the 4 cloves of garlic, minced, and cook for another 5 minutes, or until softened.
3. 3Stir in the 2 tsp of cumin and 1 tsp of oregano. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the drained 2 cups of black beans and the 1 bay leaf to the pot. Pour in the 6 cups of vegetable broth. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, or until the 2 cups of black beans are tender.
5. 5While the soup is simmering, prepare the plantain croutons. Peel the 2 green plantains and cut them into 1/2-inch cubes. In a separate large skillet, heat enough olive oil over medium-high heat (375°F / 190°C) to generously coat the bottom. Add the 1/2-inch cubes of green plantain and fry, stirring occasionally, for 5-7 minutes, or until golden brown and crispy. Remove the plantain croutons with a slotted spoon and drain them on paper towels.
6. 6Once the 2 cups of black beans are tender, remove and discard the 1 bay leaf from the soup. For a creamier texture, carefully transfer about 2 cups of the soup to a blender and blend until smooth, then return it to the pot. Stir to combine.
7. 7Ladle the hot soup into bowls. Top each serving with the crispy plantain croutons.

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