Ingredients
- Dry Black Beans (1 Pound)
- Olive Oil (2 Tablespoons)
- Large Onion (1 – Chopped)
- Minced Garlic (1 Tablespoon)
- Ground Cumin (2 1/2 Teaspoons)
- Chicken Broth (or another broth of your choosing) (4 Cups)
- Beer (12oz of your favorite)
- Lime Juice (2 1/2 Teaspoons)
- Salt and Pepper (to taste)
- Optional Toppings: shredded cheese, sour cream, chopped cilantro
Instructions
- The night before you want to serve your soup, rinse and pick through black beans to remove any rocks or debris. Place in a large bowl, fill the bowl with water so that the beans are covered well. Soak the beans overnight.
- The next day, drain the soaking water. Rinse beans with water. Place the beans into a large pot. Add water to pot and fill until water level is about 2 inches above the beans. Bring the beans to a boil; then reduce to a low simmer. Cook about 2 hours, or until beans are soft and fully cooked. Keep a watch on your water – if water level is too low you’ll want to add more water to the pot.
- When beans are fully cooked, drain cooking liquid and return beans to the large pot.
- In a skillet, heat the oil over medium heat. Add the onions and cook, stirring often, until they are soft and translucent (about 5 minutes). Add garlic and cumin and continue cooking, stirring often, for another minute.
- Add onion mixture to the beans in the large pot. Add chicken broth, beer, and some salt and pepper. Stir to combine. Heat on medium-high and bring to a boil; then lower heat to medium-low, stirring occasionally, for another 15 minutes. Turn off heat and allow soup to cool slightly.
- Puree approximately 1/2 – 3/4 of the soup in small batches in a blender (can use an immersion blender right in the pot, if you prefer). To puree the mixture, have a new, clean bowl handy next to your blender. Using a measuring cup or ladle, scoop the soup into the blender, taking great care to not fill the blender over 1/2 full. Cover the blender with its lid and then cover the top of the lid with a folded dishtowel. Place your hand on top of the dishtowel and apply gentle pressure to the top of the lid to keep it closed during pulsing. Then, in short on/off bursts, pulse the soup. When fully blended, pour into the clean bowl and continue these steps with more of the soup. When your desired amount of soup has been blended, carefully pour the blended batches back into the large pot with the unblended beans.
- Add the lime juice; stir to combine. Add salt and pepper as desired by taste. Serve in bowl with optional toppings.
Notes
NOTE: If you prefer to use canned black beans, you would need approximately 3 – 4 cans (15 ounces or so each can), drained and rinsed, to equal the 1 lb dry that I used.
