Soak overnight and then cook:
1 c. dry black beans (or sub 2 cans canned black beans)
(Add a bay leaf, a couple of epazote leaves, and a Cuban oregano leaf to the water while cooking, if you happen to have them available.)
When beans are cooked, strain out liquid & keep it in reserve.
Heat 2 T. oil over medium heat in a large stockpot. Add to hot oil:
1 poblano or green bell pepper, chopped
2 cloves garlic, minced
2/3 c. red onion, chopped
¾ t. salt
½ t. pepper
Cook, stirring occasionally, until vegetables are tender. Then add:
1 t. cumin
Add to pot:
Black beans
1 12-oz bottle of beer (the original recipe called for lager, but I use Negra Modelo)
½ c. reserved bean-cooking liquid OR vegetable broth
Let all the ingredients cook together. Thickening the soup: mash some beans with a fork or potato masher, or use an immersion blender to blend some.
Then make the salsa. Broil until charred (anywhere from 3 to 12 minutes, checking regularly):
4 jalapenos, halved and seeded, laid skin-side up on the broiling pan
When jalapenos have cooled, slice them in strips and toss with:
½ c. cilantro, chopped
1/3 c. red onion, chopped fine and rinsed
2 t. oil (ideally good olive oil)
¼ t. each of salt & pepper
2 T. fresh lime juice
Serve soup with salsa on the side as an optional “topper.” The salsa really makes the dish, though!
Adapted from Real Simple magazine, March 2010 issue
BRESLIN FARMS 