Cuban Black Bean Soup with Crispy Fried Plantains, Creamy Avocado and a Touch of Orange Zest

 

Ingredients for Soup
1 lb cooked organic black beans or 4-14.5 oz cans
4 cups low sodium Vegetabl stock
1 medium Spanish onion chopped
3 scallions thin sliced..(mostly white..some green)
6 cloves chopped garlic
4 roasted plum tomatoes ..fine chop..quartered
3 roasted Serrano peppers..seeds removed..fine chop
1 small handful chopped cilantro (leave some for garnish)
1 tsp cocoa powder
1 tsp granulated sugar
2 tsp ground cumin
zest of one orange
salt and pepper to taste

Directions ..preheat oven to 425 and line a baking sheet..toss plum tomatoes and Serrano peppers in olive oil and season with salt and pepper..Bake approx 25 minutes and remove

Heat a Soup pot over low/med heat and coat with olive oil..cook onion, garlic and scallion approx 2 minutes..slowly add cooked tomato, peppers, beans and mix well..add remaining ingredients..allow soup to simmer uncovered for 35 minutes stirring occasionally…Using and immersion blender or (food processor)..pulse soup until about 1/3 is puréed..If soup is too thick thin with water and check for seasoning …Serve immediately..Garnish with fried plantain, chopped cilantro and fresh avocado and drizzle with extra virgin olive oil..

Tips..do not keep heat too high and allow soup to overboil..jalapeño cornbread also serves as a nice side

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