Hey there!
This Smoky Black Bean & Plantain Soup is the kind of cozy, hearty meal that warms you up from the inside out.
It’s sweet, smoky, and a little spicy — and honestly, it’s way easier to make than it sounds.
The combo of creamy black beans and soft, caramelized plantains is chef’s kiss.
Plus, everything comes together in one pot. Fewer dishes? Yes, please.
❤️ Why I Love This Recipe
This soup was inspired by a trip to a tiny beach café where the cook tossed plantains into black bean soup like it was no big deal. One spoonful and I was hooked. Ever since, this has been a family favorite — even the kids love the sweetness of the plantains.
- One-pot wonder
- Naturally vegan and gluten-free
- Sweet + smoky = total flavor bomb
- Budget-friendly pantry ingredients
- Great for meal prep and leftovers
🍽️ Servings & Time
- Serves: 4
- Time: 35 minutes (10 min prep, 25 min cook)
🛒 What You’ll Need
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- 2 ripe plantains, peeled and chopped into 1/2-inch pieces
- 2 (15-oz) cans black beans, drained and rinsed
- 3 cups vegetable broth
- Salt and black pepper to taste
- Juice of 1 lime
- Optional toppings: diced avocado, lime crema, chopped cilantro
💡 Pro Tips
- Use ripe plantains – They should be mostly black on the outside and soft inside for that sweet caramel flavor.
- Don’t skip the smoked paprika – It gives the soup that rich, smoky taste.
- Mash some of the beans – This thickens the soup without needing cream.
- Top it off – Avocado, lime crema, or even crispy tortilla strips take this over the top.
- Make it spicy or mild – Just adjust the chili flakes!
🔧 Tools You’ll Need
- Medium soup pot
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
- Blender or potato masher (optional for thicker texture)
🔁 Substitutions & Variations
- No plantains? Try sweet potatoes!
- No smoked paprika? Use regular paprika + a tiny bit of liquid smoke.
- Want it creamy? Add a splash of coconut milk at the end.
- Add greens like spinach or kale toward the end of cooking.
⏳ Make Ahead Tips
- Chop the plantains and onion the day before and store them in the fridge.
- The soup tastes even better the next day — perfect for leftovers or meal prep.
👩🍳 Instructions
Step 1: Sauté Onion and Garlic
Heat olive oil in a medium soup pot over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in minced garlic and cook for 30 seconds.
Step 2: Add Spices and Plantains
Stir in cumin, smoked paprika, and chili flakes. Cook for 1 minute. Add chopped ripe plantains and stir to coat in the spices.
Step 3: Add Black Beans and Broth
Pour in the black beans and vegetable broth. Stir well and bring to a simmer. Let cook uncovered for 15–20 minutes, until the plantains are tender.
Step 4: Blend or Mash (Optional)
For a thicker soup, blend half the soup or mash some beans and plantains with a spoon or potato masher.
Step 5: Finish with Lime and Serve
Turn off the heat. Stir in lime juice. Taste and adjust salt and pepper. Ladle into bowls and add toppings like diced avocado, cilantro, or lime crema.
🍽️ What to Serve With
- Warm corn tortillas or tortilla chips
- A scoop of rice right in the bowl
- Grilled cheese or quesadilla on the side
- Simple tomato and avocado salad
❓FAQ
Are plantains the same as bananas?
Not exactly. Plantains are starchier and less sweet, and they’re better cooked. Use ripe ones that are mostly black for this recipe.
Can I use dried black beans instead of canned?
Sure! Just cook them fully ahead of time and use about 3 cups of cooked beans.
Is it spicy?
Only a little — and you can skip the chili flakes if you want to keep it mild.
Can I freeze this soup?
Yep! Let it cool fully, then freeze in containers for up to 2 months.
🥄 Let’s Get Cooking
This soup is one of those “surprisingly delicious” meals that’ll have everyone asking for seconds. It’s sweet, smoky, filling, and packed with goodness. Give it a try, then come back and leave a comment to tell me what you thought — or share any fun twists you tried!