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Sopa De Frijoles

Black Bean Soup with Sweet Plantain and Avocado-Cumin Cream

Erica Dinho
5 from 24 votes
Prep Time 10 mins
Cook Time 1 hr
Course Main dish
Cuisine Colombian
Servings 6 servings
Calories 274 kcal


  • 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 cup chopped fresh cilantro
  • ½ teaspoon dried oregano
  • 1 vegetable or chicken bouillon tablet
  • ¼ cup tomato puree
  • 1 ripe plantain peeled and diced
  • 1 avocado peeled and pitted
  • ½ cup sour cream
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • Salt and pepper


  • 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.


Calories: 274kcalCarbohydrates: 26gProtein: 9gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 49mgPotassium: 603mgFiber: 10gSugar: 3gVitamin A: 783IUVitamin C: 33mgCalcium: 79mgIron: 3mg
Keyword bean soup
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