Guatemalan Black Bean Soup

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Description:

This is my version of a soup I had in Guatemala. Alter the spiciness by adding or subtracting chipotle peppers. Culantro is sometimes labeled Recau, and can be found in most supermarkets specializing in Latin American foods. Use cilantro if you can't find it (but double the amount). The egg is optional... you might want to omit it if serving as an appetizer (but the runny yoke ads a lot!). Enjoy! Oh yeah, and please play around with the veges. Corn might be nice, and I've used red peppers. Seasoning amounts are negotiable as well!

Prep:

30 Minutes

Servings:

4

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Submitted by:

Andy

Ingredients

can of beer

can diced tomatoes (or use chopped fresh when they look good)

cans black beans, with liquid

1-2

chipotle peppers, minced (dried or in Adobo sauce)

med yellow onion, diced

cloves garlic, minced

green bell pepper, diced

carrots, diced

celery stalks, diced

bay leaves

bunch culantro leaves, chopped

tsp. cumin

eggs, fried easy

Juice of one lime

Olive oil

Kosher salt and freshly ground pepper

Directions

Saute onions and garlic in olive oil for a couple of minutes until the onions are translucent. Add cumin, chipolte peppers and 2 Tbsp. culantro. Saute 1 minute. Add bell peppers, carrots and celery and saute for a couple of munutes untill the vegetables start to soften. Add beer and bay leaves. Salt and pepper to taste. Bring to a boil. Add tomatoes and beans and bring to a boil again. Reduce heat and simmer for at least Â½ hour, preferably longer, and add additional seasoning to taste. During the last 5 minutes of simmering, fry the eggs sunny side up.

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To serve, place soup in a large bowl. Squeeze approximately 1 tsp lime juice over soup. Cover with one fried egg and garnish with chopped culantro.

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