Black Bean Soup w/Polenta and Avocado

There's "polenta" to go around.

Black Bean Soup

2 32oz. cans Cuban Black Beans (I used Kerby brand, but Goya, or other authentic is fine)
Vegetable Stock
1/2 Red Onion
3 Cloves Garlic
1 Red Bell Pepper
1 Jalapeño
Corn Tortillas

Black beans here come plain or traditional Cuban-style, which generally includes a stewed mixture of creole seasoning (sazon criolla). This includes water, black beans, olive oil, sweet peppers, salt, vinegar, sugar, onion salt, garlic salt and spices. Found everywhere in Miami, they are easy to use when in a pinch (or, you can make your own from scratch by following this super easy recipe). Before you do anything, dice half a red onion and garlic cloves and sauté in a larger soup pot with a small amount of vegetable stock. Add chopped red pepper and jalapeño, one entire can of the canned black beans, and the other can slightly drained. Let simmer on low for 30 minutes.

On the stove, toast corn tortillas in a skillet over medium heat. Toasting hardens the tortilla so that they do not crack when stuffed and rolled with components. Each side only takes about a minute or less. They toast quickly, so keep an eye on them. They are good for dipping, or eating with salted avocado and soup wrapped inside.

Polenta and Avocado

Sundried Tomato Garlic Polenta, sliced
Vegetable Stock
Cilantro for garnish
1 Avocado
Juice of 1 Lime
Sea Salt


Store-bought polenta comes already cooked and molded into a log shape, kind of like sausage. It can be sliced, fried, baked, microwaved or boiled. Use it as is, or as a substitute for potatoes or tofu. I always imagine it melted with vegan cheese and reminiscent of a Latin American arepa. Here it was sliced and cooked over medium heat in vegetable stock on the stove. When ready to serve the black bean soup, lay slice(s) on top of soup and garnish with sliced avocado, lime juice, and sprinkle with sea salt.