Beans are very easy to cook and this recipe allows you to adjust the level of spice to suit your own preference. If you like your soup a bit more spicy, just add an extra Serrano chili or maybe a little more cumin or hot sauce. For a more mild soup you can even choose to leave the chilies out. For a thinner soup you can add a little more broth or for a thicker, more hearty soup, just increase some of the vegetables to your liking. This recipe is very forgiving so it's a soup you can get creative with and it will always turn out delicious.
1-1/3 cups Black Beans, soaked overnight in cold water (or use 2 15-oz cans of black beans, drained)
7 cups Vegetable Stock
1/2 cup LandShark Beer
1/4 cup Dark Kraken Rum
1 TB Minced Garlic
1 medium Yellow Onion, diced
2 TB Vegetable Oil
1 stalk Celery, chopped
1 Green Bell Pepper, seeded and diced
1 Red Bell Pepper, seeded and diced
1 Serrano Chili, seeded and minced
2 Carrots, peeled and diced
1/2 cup Crushed Tomatoes
2 tsp Cumin
2 tsp Chili Powder
1 tsp Frank's Hot Sauce
1/2 tsp Ground Black Pepper
1/2 tsp Salt
1/2 tsp Cayenne Pepper
Sour Cream and Chopped Green Onions for Garnish (optional)
Drain the beans. Place the beans in a large soup pot and add the stock, beer, rum, garlic and half of the onions. Simmer over medium-low heat, uncovered, for 90 minutes, stirring occasionally. If the liquid begins to evaporate during his time, add 1 cup of water and continue to simmer.
Heat the oil in a medium saucepan. Saute the remaining onions, celery, peppers and carrots over medium heat until the veggies are tender, about 6 minutes. Set the mixture aside.
When the beans are soft, puree half of the bean mixture using an immersion blender or a stand blender. Return the puree to the pot and stir in the cooked veggies, crushed tomatoes, and the seasonings. Bring the soup to a simmer over medium heat and cook 20 minutes, stirring occasionally. Again, add more water, or a bit more rum if the soup is too thick, or continue to simmer a bit longer if the soup is too thin.