Black Bean Soup with Sweet Plantain and Avocado-Cumin Cream

Ingredients

• 1  avocado pitted peeled
• 1 pound black beans 
• 1  chicken bouillon tablet 
• 8 servings cup heavy whipping cream 
• 0.5 cup cilantro leaves fresh chopped
• 3 cloves garlic mashed
• 0.5 cup bell pepper green chopped
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground cumin 
• 1  juice of lime 
• 8 servings beans 
• 3 tablespoons olive oil 
• 0.5 teaspoon oregano dried
• 1  plantains diced ripe peeled
• 0.5 cup bell pepper red chopped
• 8 servings salt and pepper 
• 8 servings salt and pepper black
• 1  scallion chopped
• 0.5 cup cup heavy whipping cream sour
• 0.3 cup tomato purée 
• 12 cups water 
• 0.5 cup onion white chopped

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• ladle
• pot

Directions

1. Wash the beans and discard any debris.
2. Place the washed beans in large pot and cover with 10 cups water.
3. Let it sit overnight or for at least 5 hours.In a medium sauce pan, heat the olive oil over medium-high heat. Then add the onion, garlic, scallion, red bell pepper and green pepper. Cook for 5 to 7 minutes or until onions are translucent.Bring the beans to a boil then add the vegetable mixture, ground cumin, oregano and bouillon tablet. Cover and reduce the heat to low and cook for 1 hour.
4. Add cilantro, tomato puree, salt and black pepper. Cover and cook for another 60 minutes or until the beans are tender.To make the cream: In a food processor, combine all the ingredients and process until smooth consistency.
5. Place the diced plantains on a large skillet with 1 tablespoon vegetable oil and cook until golden.Ladle the beans in a bowl and top with plantains and avocado cream.