Brazilian Black Bean Soup with Baked Plantain

Recipe from the article: V is for Vegan

Brazilian Black Bean Soup with Baked Plantain
Photo: Vegan Fusion

Serves 6 to 8.


Baked Plantain

  • 1 large ripe plantain, ¼ inch diagonal slices
  • 1 Tbsp. pure maple syrup or sweetener
  • 1 Tbsp. fresh squeezed orange juice
  • 2 tsp. coconut oil
  • Pinch of sea salt; chili powder; cinnamon

Black Bean Soup

  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 ¼ cups diced yellow onion
  • 4 large garlic cloves, pressed or minced
  • 1 tsp. seeded and diced jalapeño pepper
  • 4 cups vegetable stock or water
  • 2 (15-ounce) cans black beans, rinsed and drained well, or 3 cups cooked
  • ¾ cup diced carrot
  • ½ cup seeded and diced red bell pepper
  • 1 cup fresh or frozen corn
  • ½ tsp. orange zest
  • ¼ cup freshly squeezed orange juice
  • 1 tsp. sea salt, or to taste
  • ¼ tsp. chipotle chili powder (optional)
  • ⅛ tsp. ground cloves (optional)
  • ¼ tsp. liquid smoke (optional)
  • 2 Tbsp. finely chopped fresh cilantro


Preheat the oven to 375F. Prepare the plantains: Place the plantain ingredients in a small bowl and mix well. Transfer to a well-oiled baking sheet and bake until golden brown, about 10 minutes, flipping once after 6 minutes. Carefully transfer to a serving plate so the plantains do not stick to the pan as they cool down.

Meanwhile, place a 3-quart pot over high heat. Place the cumin and chili powder in the pot and cook for 1 minute, stirring constantly. Add onion, garlic, jalapeño and stir well. Lower heat to medium-high, add the vegetable stock, black beans and carrot and cook for 15 minutes, stirring occasionally. Add the red bell pepper and corn and cook for 5 minutes, stirring occasionally. Add all the remaining ingredients, except the cilantro, and cook for 5 minutes, stirring occasionally. Add the cilantro and mix well.

Top each serving with a few pieces of plantain and enjoy!

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