Cuban Black Bean Soup with Toasted Plantains

Ingredients

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

Instructions

1. 1Place the 1 lb of black beans in a large bowl and cover with at least 2 inches of water. Let soak for at least 4 hours, or preferably overnight. Drain the beans and rinse them thoroughly under cool water.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium onion, chopped, and the 1 medium green bell pepper, chopped. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the 4 cloves of garlic, minced, 1 tsp of cumin, and 1 tsp of oregano. Cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the drained and rinsed 1 lb of black beans, the 6 cups of vegetable broth, and the 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the beans are tender when pierced with a fork.
4. 4While the soup is simmering, prepare the plantains. Slice the 2 plantains into thin rounds, about 1/8-inch thick. In a medium bowl, toss the plantain slices with a small amount of olive oil (from the 2 tbsp listed) and a pinch of salt (salt is not listed as an ingredient, so omit this).
5. 5Heat a dry skillet (a 10-inch non-stick skillet is ideal) over medium-high heat (400°F / 200°C). Carefully place the seasoned plantain slices in a single layer in the hot skillet. Cook for 2-4 minutes per side, until golden brown and crispy. Alternatively, you can toast them under a broiler set to high, watching them very closely to prevent burning.
6. 6Remove and discard the 1 bay leaf from the soup. To achieve a creamier texture, carefully puree about half of the soup using an immersion blender directly in the pot. If you do not have an immersion blender, transfer about half of the soup to a regular blender (being careful not to overfill it), secure the lid, and blend until smooth. Return the pureed soup to the pot with the remaining unblended soup and stir to combine.
7. 7Ladle the hot soup into bowls. Top each serving generously with the toasted plantain slices.

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