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) -
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
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.