Colombian Black Bean Soup with Plantain Croutons

If using dried beans: Soak the black beans in water overnight, or for at least 8 hours. Drain and rinse.

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.

Add the garlic, cumin, oregano, and smoked paprika. Cook for another minute, until fragrant.

Add the black beans, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beans are tender. If using canned beans reduce simmer time to 20 minutes.

While the soup simmers, prepare the plantain croutons: Preheat oven to 375°F (190°C). Peel the plantains and cut them into 1/2-inch cubes.

In a bowl, toss the plantain cubes with the melted coconut oil and a pinch of salt.

Spread the plantain cubes in a single layer on a baking sheet. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.

Remove the bay leaf from the soup. If desired, use an immersion blender to partially blend the soup for a creamier texture. Be careful not to over-blend, leave some chunks for texture.

Season the soup with salt and pepper to taste. Stir in lime juice (if using).

Serve the black bean soup hot, topped with the sweet plantain croutons and chopped cilantro (if using).