Black Bean Soup with Sweet Plantain and Avocado-Cumin Cream

Sopa de frijolesThree favorite ingredients of Colombian Cuisine are featured in this delicious soup; beans, sweet plantain and avocado. This is a complete vegetarian one-pot meal and all that it requires as an accompaniment is white rice. Enjoy!



(6-8 Servings)

  • Beans
  • 1 pound black beans
  • 12 cups water
  • 3 cloves garlic, mashed
  • ½ cup chopped white onion
  • 1 scallion, chopped
  • ½ cup red bell pepper, chopped
  • ½ cup green pepper, chopped
  • 3 tablespoons olive oil
  • Salt and black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ cup chopped fresh cilantro
  • 1 vegetable or chicken bouillon tablet
  • ¼ cup tomato puree
  • 1 ripe plantain, peeled and diced
  • Cream
  • 1 avocado, peeled and pitted
  • ½ cup sour cream
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • Salt and pepper


  1. Wash the beans and discard any debris. Place the washed beans in large pot and cover with 10 cups water. Let it sit overnight or for at least 5 hours.
  2. 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.
  3. 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.
  5. To make the cream: In a food processor, combine all the ingredients and process until smooth consistency.
  6. Place the diced plantains on a large skillet with 1 tablespoon vegetable oil and cook until golden.
  7. Ladle the beans in a bowl and top with plantains and avocado cream.
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  1. says

    I can’t begin to tell you how good this looks to me right now! I adore black beans; I’ve never had plantain, but it looks so good, especially with the avocado.

  2. Dorothy says

    I’m looking for a Columbian recipe for a book club evening. This sounds perfect as we try to make dishes that are prepared in advance so as not to distract from the book discussion. I know the soup can be made in advance but what do you suggest for the plantains and avocado cream?

  3. Dana says

    Dear, Erika. I am from Tulua-Valle, Colombia and I made this recipe for this past Thanksgiving dinner. It was a hit; the avocado cream is another level in avocado recipes. For me, it tastes better than the traditional homemade guacamole. The beans are “una delicia.” I chopped the plantains which was harder to cook, but I managed them perfectly. I have tried once before the Black Beans in a Cuban recipe, and I believe they are overlooked among other beans when they can taste so good if know how to cook them. Finally, I recommended to my American-Colombian family members your blog and told them about the different and gorgeous plates one can find here. Keep the good work!! And thank you for sharing your ideas paisana!!

  4. Estefanie Londono says

    Hi, I needed a recipe for beans and as always, I find everything I need here, and the best is that it has the Colombian touch :) Thank you so much for sharing your delicious recipes. I just have a question, I don’t know how much black pepper and salt to use, I don’t think I saw it on the list of ingredients or maybe I missed it… Thanks again! :)

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