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.

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.

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.

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.