COOKING WITH BEER BECAUSE COOKING IS MORE FUN BUZZED (Just Kidding)

By Hoptron Brewtique on 2/17/2015


This recipe, taken from Jacquelyn Dodd’s “The Craft Beer Cookbook” (Adams Media, 2013) uses our style of the month, porter, to make a fantastic black bean soup.  And, since there’s no meat in this recipe, even I can eat it (bonus points for those who make this AND bring it for me to eat). 

PORTER BLACK BEAN SOUP w AVOCADO CILANTRO CREAM
(pg 102) - 
“Serves 4-6" 



 FOR THE SOUP:
1 pound dry black beans
2 tablespoons olive oil
1 white onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
2 cups vegetable broth
24 fluid ounces porter [ I used Port Jeff Brewery’s Porter]
½ teaspoon smoked paprika
1 teaspoon black pepper
½ teaspoon salt

FOR THE CREAM SAUCE:
2 large ripe avocados
3 tablespoons veggie broth
2 teaspoons olive oil
¼ cup cilantro
¼ teaspoon salt
Pinch cayenne

1.     Place black beans in a large bowl; cover with cold water and soak for 8 hours.

2.     Heat 2 tablespoons olive oil in a large Dutch oven or stock pot and sauté the onions and red peppers until soft, about 3 minutes.  Add the garlic and cook for about 30 seconds

3.     Add the broth, beer, and black beans and bring to a low simmer.  Cover and cook until beans have softened, about 3 hours. Stir in the smoked paprika, pepper and salt.  Add additional broth or beer to thin, if desired.

4.     In a food processor, add the avocados, broth, olive oil, cilantro, salt, and cayenne and process until smooth, about 3 minutes.  Add additional broth to thin, if desired.

5.     Ladle soup into bowls; top with avocado cream. Serve immediately.” 

Step 6: bring to Hoptron Brewtique, ask for Amanda, and collect bonus points.

CRAFT BEER
Hoptron
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Patchogue, NY 11772

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