cinco de soupoPosted: May 6, 2010
by pure coincidence, we had a dinner last night that was totally relevant to cinco de mayo. obviously, it’s not actually that big of a deal here in london. maybe in some of the mexican restaurants, you’d notice it. but compared to how things went in san diego (try going to ANY bar without being confronted by pinatas and sombreros), it’s nonexistent.
this recipe was slightly adapted from real simple, one of my favorite magazines from the states. they have great recipes, but usually they’re pretty heavy on the meat. luckily, this is a completely vegan dish – and phil couldn’t even guess the secret ingredient. BEER. he calls himself a man…
i’d happily have this again. it’s so easy to make, tastes great, and can be scooped up salsa-style with some tortilla chips, making the whole experience even more fun (messy).
the more you cook it, the more it will resemble black bean chili, so it’s up to you depending on what consistency you’re going for.
black bean soup
- 3 tbsp olive oil
- 1 green bell pepper, chopped
- 2 cloves garlic, finely chopped
- 1 red onion, chopped
- 1 tbsp ground cumin
- 2 cans black beans (with salted water)
- 1 12-ounce bottle lager beer (i used budweiser)
- 3 red chilis, finely chopped (save one for slicing instead to use as a garnish)
- handful fresh coriander leaves
- juice of 1 lime
- heat the olive oil in a large pot over medium heat. add the onion and cook for 2 minutes. add the green pepper and garlic and sprinkle with seasoning. cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. stir in the cumin.
- add the beans (with the liquid from the cans as well), lime juice, and beer to the pot. mash some of the beans with a wooden spoon against the edge of the pot. reduce heat and simmer, stirring occasionally, until the soup is slightly thickened, 6-8 minutes.
- serve with a garnish of red chili slices and coriander leaves, and a bowl of plain tortilla chips for dipping.