INGREDIENTS:3 cups dried black beans, soaked
6 oz. chicken breast, grilled
½ gal. vegetable stock
2 bay leaves
4 oz. vegetable oil
8 oz. carrots
3 Tbsp. garlic
6 oz. white onion
6 oz. pork loin, smoked
1 Tbsp. salt
2 Tbsp. black pepper
2 Tbsp. cumin seeds, toasted
2 Tbsp. chipotle chilies, toasted
10 oz. Scotch bonnet cream
10 plantain chips
10 tsp. fresh cilantroDIRECTIONS:Finely dice the onions, carrots, and pork loin (keep the bone from the pork loin for the soup). Sauté lightly in the vegetable oil. Add garlic and dry spices except for the cumin seeds. Incorporate the vegetable stock, chilies and cumin. Add the black beans and pork loin bone to the pot and simmer on low heat for 90 minutes. Cook until the soup begins to thicken slightly. For a la carte, ladle 8 oz. of soup into the bowl. Garnish with chopped fresh cilantro, plantain chips, diced grilled chicken, and Scotch bonnet drizzle. SERVINGS:80 oz.From:Phillip Mimbimi