1. Peel the plantains and cut into 1/2 inch slices. 2. Soak in cold salted water for 20 minutes. 3. Dry and pat dry with paper towels. 4. Heat the oil in a heavy frying pan and saute the plantain slices until they are tender (about 15 minutes). 5. Remove and drain on paper towels. 6. Crush in a mortar so they break into bits. 7. Heat the beef stock in a saucepan and add the plantain chips. 8. Simmer for 15 minutes. 9. Sprinkle with cheese and serve.
