Living with a chef!

Vegan Cuban Black Bean Soup

2 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, chopped
2 cans black beans
1 package of Smart Bacon, cut into strips
3 cups vegetable broth
3 cups water
1/4 cup hard cider (or regular cider)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 medium green bell pepper, chopped
1 large tomato, chopped
for our topping: 2 plantains and vegetable oil
(optional toppings: chopped hard boiled egg and onions)

1. Heat oil over medium heat. Cook onion and garlic in oil, stirring occasionally.
2. When onion and garlic are cooked, add Smart Bacon, spices and cider, simmer on low for 10 minutes or so.
3. Stir in remaining ingredients, heat to boiling. Boil for 2 minutes; reduce heat to low. Cover and simmer for 3o minutes.
4. While soup is cooking: heat oil in cast iron pan. Peel and cut medium size slices of plantain. Drop into the hot oil, fry until brown. Place fried plantains on plate with paper towel to drain off excess oil.
5. Serve soup with topping of choice.

This is one of the first recipes we worked on together and it turned out wonderful! Enjoy!