Black Bean Soup with Cumin, Chiles, and Lime
A Year in a Vegetarian Kitchen, Jack Bishop
3 tablespoons canola oil
2 medium onions, chopped
4 medium garlic cloves, minced
1 small jalapeno, stemmed and minced (I used a large jalapeno, seeded)
1 tablespoon chili powder
1 tablespoon ground cumin
1 (12-ounce) bottle beer (I used Coors)
1 cup cold water
3 (15-ounce) cans black beans, rinsed and drained
2 tablespoons fresh lime juice
Sour cream or plain yogurt for garnish
Chopped fresh cilantro leaves for garnish
Heat oil in a Dutch oven over medium heat until shimmering. Add the onions and cook until translucent, about 5 minutes. Stir in the garlic and jalapeno and cook until fragrant, about 1 minute.
Add the chili powder, cumin, and a generous amount of salt, and cook until the spices are fragrant, about 1 minute. Pour the beer and water into the pot. Bring to a boil and simmer until the alcohol aroma fades, about 5 minutes.
Add the beans and bring the soup back to a boil. Simmer until the soup thickens and the flavors blend, about 10 minutes.
Remove 2 cups of the soup into a blender and puree until smooth. Return the pureed soup to the pot. Add the lime juice and adjust the seasonings, adding salt to taste. The soup can be refrigerated in an airtight container for several days. Warm over low heat. Serve, garnishing the bowls with a dollop of sour cream and a sprinkle of cilantro.
4 to 6 servings