Black Bean Soup With Roasted Jalapeño Salsa

INGREDIENTS

1. 2tablespoons plus 2 teaspoons olive oil
2. 1large poblano or green bell pepper, chopped
3. 2cloves garlic, chopped
4. 1large red onion, chopped
5. kosher salt and black pepper
6. 1teaspoon ground cumin
7. 215.5-ounce cans black beans, rinsed, or 1 heaping cup dried black beans, soaked and cooked
8. 112-ounce bottle lager beer
9. 3 to 4jalapeños, halved and seeded
10. 1/2cup fresh cilantro leaves
11. 2tablespoons fresh lime juice

DIRECTIONS

1. Heat 2 tablespoons of the oil in a large pot over medium heat. Add the poblano, garlic, all but ⅓ cup of the onion, ¾ teaspoon salt, and ½ teaspoon pepper.
2. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Stir in the cumin.
3. Add the beans, lager, and ½ cup water. Mash some of the beans with a fork or potato masher. Bring to a boil.
4. Reduce heat and simmer, stirring occasionally, until the soup is slightly thickened, 6 to 8 minutes.
5. Meanwhile, heat broiler. Place the jalapeños on a broilerproof baking sheet and broil until charred, 2 to 3 minutes. Slice crosswise.
6. In a small bowl, toss the jalapeños with the cilantro, lime juice, remaining ⅓ cup onion and 2 teaspoons oil, and ¼ teaspoon each salt and pepper. Serve with the soup.
7. Source: realsimple.com