Roasted Jalapeno Bean Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
|
An adaptation of a Real Simple recipe. It needed more time to cook and a few extra ingredients. You can adjust the level of spiciness or the type of beer. It calls for larger, but I have used Magic Hat and Miller light, both times it came out excellent. Ingredients:
2 tablespoons olive oil |
2 teaspoons olive oil |
1 large green pepper, chopped |
2 garlic cloves, chopped |
1 red onion, chopped |
salt and pepper |
2 teaspoons chili powder |
2 (15 1/2 ounce) cans black beans, rinsed |
2 (15 1/2 ounce) cans kidney beans, rinsed |
31 ounces fire-roasted tomatoes |
1 (12 ounce) bottle beer |
2 tablespoons jalapeno juice |
3 fresh jalapenos, halved and seeded |
1/2 cup cilantro leaf |
2 limes, juice of |
Directions:
1. Heat two tablespoons of oil in a large pot over medium heat.
2. Add the green pepper, garlic, 2/3 of the red onion. Season with salt and pepper. Cook for 8 minutes.
3. Stir in the chili pepper. Add the beans, beet, and 3/4 water to the pot. Mash some of the beans. Bring to a boil, then lower the heat to medium low and cover, stir occasionally. Cook for 1 hour.
4. Add the tomatoes and jalapeno juice. Continue cooking without the lid for another 2 hours.
5. Heat broiler. Cut the jalapenos lengthwise and remove seeds. Spray pan and broil 2 to 3 minutes. In a bowl add the remaining onions, lime juice, and chopped cilantro. Cut the roast jalapenos crosswise and mix all ingredients together.
6. Remove soup from heat and add the jalapeno mixture. Serve. Also freezes and reheats well.
|
|