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Black Bean Soup With Roasted Jalapeo Salsa
- 2 tablespoons plus 2 teaspoons olive oil
- 1 large poblano or green bell pepper, chopped
- 2 cloves garlic, chopped
- 1 large red onion, chopped
- 1 teaspoon kosher salt and black pepper
- 2 ground cumin
- 1 15.5-ounce cans black beans, rinsed, or 1 heaping cup dried black beans, soaked and cooked
- 3 to 4 12-ounce bottle lager beer
- 1/2 cup jalapeos, halved and seeded
- 2 tablespoons fresh cilantro leaves
Directions:View on Real Simple
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