- Prep time
- 10 minutes
- Cook time
- 6-8 hours
- 8 servings
Classic black bean soup? Bean there, done that! Add a touch of sweet, sour and slightly spicy gochujang and bitter porter to create new depths of delicious flavor.
- 1 pound black beans, dried
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon dark chili powder
- 12 ounces porter beer
- 4 cups vegetable or chicken stock
- 3 tablespoons gochujang, plus extra for garnish
- Salt to taste
- Avocado and cilantro for garnish
In a large sauce pan, heat the oil over medium heat.
Add the onion, carrot, peppers and garlic and sauté for 5-7 minutes or until aromatic. Add the spices, cook a few more minutes.
Add the black beans, porter, stock and gochujang. Cover and simmer for 6-8 hours, or until the beans are tender. Remove from heat, and season to taste with salt.
Serve hot with diced avocado, cilantro and more gochujang for garnish.