Just the name, Cuban Black Velvet Soup, conjures up thoughts of a steaming bowl of mysteriously dark, thick soup, heady with deep, rich flavors. You can almost imagine the luscious feeling in your mouth, the earthy spices warming you from the inside out. Whew! Well, with just a few basic ingredients, this soup can be yours, but you'll have to invest in one very special ingredient…cooking time. Dried black beans are the base of this soup. This is not the time to substitute canned beans to save time. Not here. Not now. Dried beans, cooked long and slow, are what produce the rich, velvety texture that makes this soup so intoxicating. The good news, though, is that assembling the soup is a breeze.
Taste and texture aside, black beans have many other redeeming qualities which are all the more reason to make this soup. Of all food groups commonly eaten worldwide, no group has a more health-supportive mix of protein-plus-fiber than legumes, and black beans top this list. One cup of black beans provides 15 grams of fiber and 15 grams of protein; that's roughly one-third of the daily requirement, and is equivalent to the amount of protein in 2 ounces of an animal protein like chicken or fish, just to put it into perspective. You won't find that ratio in any other food; plant or animal-based. Why is that important? Because this ratio means that black beans to do a superior job of regulating blood sugar and lowering cholesterol, among other things. And their dark color indicates that are lots of healthy antioxidants present which can protect against diseases like cancer.
Make this soup because it's utterly delicious, or because of its amazing health benefits, but make it and enjoy every delicious spoonful. It freezes beautifully, so consider doubling the recipe and freezing it for a day when you need some black magic.
Soak beans overnight in a large pot and cover with enough cold water so that it comes to about two inches over the top of the beans.
The next day, empty beans into a colander or strainer. Rinse the pot, then set it on medium heat. Heat oil, then add onions, bell peppers, jalapeño, garlic, cumin, chili powder, oregano, crushed chili flakes, and salt. Cook, while stirring occasionally, until vegetables have softened and spices are fragrant. Add beans back into the pot with 6 cups of water or vegetable broth (or a combination of both) and the bay leaves. Reduce heat to low, cover, and simmer for about an hour and a half. If the liquid is too low, add another 1/2 cup.
Taste beans for tenderness and flavoring. Beans should be tender at this point, but continue to cook the soup for another 30 minutes. The liquid will reduce and thicken and beans will continue to break down, creating a thick and velvety soup.
When the soup is just about done, stir in vinegar, lime juice, and zest for brightness and serve over rice with garnishes.
Soak beans overnight in a large pot and cover with enough cold water so that it comes to about two inches over the top of the beans.
The next day, empty beans into a colander or strainer. Rinse the pot, then set it on medium heat. Heat oil, then add onions, bell peppers, jalapeño, garlic, cumin, chili powder, oregano, crushed chili flakes, and salt. Cook, while stirring occasionally, until vegetables have softened and spices are fragrant. Add beans back into the pot with 6 cups of water or vegetable broth (or a combination of both) and the bay leaves. Reduce heat to low, cover, and simmer for about an hour and a half. If the liquid is too low, add another 1/2 cup.
Taste beans for tenderness and flavoring. Beans should be tender at this point, but continue to cook the soup for another 30 minutes. The liquid will reduce and thicken and beans will continue to break down, creating a thick and velvety soup.
When the soup is just about done, stir in vinegar, lime juice, and zest for brightness and serve over rice with garnishes.
