Roasted Jalapeno Bean Soup
Ready In: 3 hrs 20 mins
Serves: 6-8
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 1/2ounce) cans black beans, rinsed
- 2 (15 1/2ounce) 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
- Heat two tablespoons of oil in a large pot over medium heat.
- Add the green pepper, garlic, 2/3 of the red onion. Season with salt and pepper. Cook for 8 minutes.
- 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.
- Add the tomatoes and jalapeno juice. Continue cooking without the lid for another 2 hours.
- 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.
- Remove soup from heat and add the jalapeno mixture. Serve. Also freezes and reheats well.
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