Black Bean Soup with Roasted Jalepeno Salsa

By contessawannabe

Ingredients

• 2 tablespoons 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
• 1 teaspoon 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 jalapenos, halved and seeded
• 1/2 cup fresh cilantro leaves
• 2 tablespoons fresh lime juice

Details

Servings 4

Preparation

Step 1

Heat 2 tablespoons of the oil in a large pot over medium heat. Add the poblano, garlic, and all but 1⁄3 cup of the chopped onion. Season with ¾ teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes; stir in the cumin. Heat broiler.
Add the beans, lager, and ½ cup water to the pot. Mash some of the beans with a fork or potato masher and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup is slightly thickened, 6 to 8 minutes.
Meanwhile, place the jalapeños on a broilerproof baking sheet and broil until charred, 2 to 3 minutes. Slice crosswise and, in a small bowl, toss with the cilantro, lime juice, the remaining 1⁄3 cup of chopped onion and 2 teaspoons of oil, and ¼ teaspoon each salt and pepper. Serve with the soup.