Black Bean Soup with Roasted Jalapeno Salsa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves
4
INGREDIENTS
2tablespoons plus 2 teaspoons olive oil
1 large poblano or green bell pepper, chopped
2 cloves garlic, chopped
1 large red onion, chopped
kosher salt and black pepper
1teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed, or 1 heaping cup dried black beans, soaked and cooked
1 12-ounce bottle lager beer
3 to 4 jalapeños, halved and seeded
1/2cup fresh cilantro leaves
2tablespoons fresh lime juice
DIRECTIONS
Heat 2 tablespoons of the oil in a large pot over medium heat. Add the poblano, garlic, all but ⅓ cup of the onion, ¾ teaspoon salt, and ½ teaspoon pepper.
Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Stir in the cumin.
Add the beans, lager, and ½ cup water. Mash some of the beans with a fork or potato masher. Bring to a boil.
Reduce heat and simmer, stirring occasionally, until the soup is slightly thickened, 6 to 8 minutes.
Meanwhile, heat broiler. Place the jalapeños on a broilerproof baking sheet and broil until charred, 2 to 3 minutes. Slice crosswise.
In a small bowl, toss the jalapeños with the cilantro, lime juice, remaining ⅓ cup onion and 2 teaspoons oil, and ¼ teaspoon each salt and pepper. Serve with the soup.
From realsimple.com