Recipe: Black Bean 'n' Beer Soup
This is vegan, but is substantial enough to satisfy even those who think they'll miss having some meat (i.e.: salt pork or bacon) in their bean soup. Served with some good crusty bread, you've got an ideal comfort food for a chilly day.
- 2 tablespoons oil
- 1 small onion, chopped fine
- 1/2 small yellow pepper, chopped fine
- 2/3 cup salsa
- 1-1/2 cups beer
- 1 cup water
- 1 15-ounce can black beans, drained, rinsed
- juice of 1 lime
- 1-1/2 teaspoons kosher salt
- 1 tablepoon sugar
- 1 cup pumpkin puree
- 1/4 cup chopped cilantro
In a medium saucepan, heat the oil over medium heat. Add the onion and pepper; cook for 5 minutes, stirring occasionally, until the vegetables are softened. Add the salsa, beer, water, beans, lime juice and salt; bring to a boil, then cook over low heat for 15 minutes.
Whisk in the sugar and the pumpkin; continue cooking for 15 more minutes. Stir in the cilantro, then serve hot.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Nov. 30, 2011.