Cuban black bean soup

Name: Cuban black bean soup
Yield: 4 servings
Cuisine: American
Ingredients: little over half a cup Large poblano; Half a large red bell pepper, a little over half a cup; Large jalapeño minced; 1 cup fine diced yellow onion; 2 tablespoons minced garlic, about four good size, garlic cloves; Cilantro; 2 teaspoons to Tabasco sauce; 1 cup chicken stock or water; 1 (12 ounce) beer, I used a Dos Equis Amber; 1 tbsp Sherry cooking wine; 3 cans seasoned black beans; 6 oz bacon chopped

Chef Bryce @ChefBryce

Cuban black bean soup

Chef Bryce @ChefBryce

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Ingredients

4 servings

little over half a cup Large poblano
Halfa large red bell pepper, a little over half a cup
Large jalapeño minced
1 cupfine diced yellow onion
2 tablespoonsminced garlic, about four good size, garlic cloves
Cilantro
2 teaspoonsto Tabasco sauce
1 cupchicken stock or water
1 (12 ounce)beer, I used a Dos Equis Amber
1 tbspSherry cooking wine
3 cansseasoned black beans
6 ozbacon chopped

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Steps

1

Start by cooking your bacon until lightly brown. Add the onions and peppers and cook until soft then add your garlic and sweat until you have a Sofrito..
2

Add your beer, stock and tobasco sauce and bring to a boil. Add three cans of seasoned bushes black beans and bring to a low simmer covered for 30 minutes. Purée the soup with a stick blender until smooth than add your last can of beans and season with, Sherry, adobo seasoning and Tabasco (I make my own adobo, just google it)
3

Serve with yellow rice, cilantro, sliced avocado, sliced fresh, jalapeño, and sour cream