Roasted Jalapeno Bean Soup

"An adaptation of a Real Simple recipe. It needed more time to cook and a few extra ingredients. You can adjust the level of spiciness or the type of beer. It calls for larger, but I have used Magic Hat and Miller light, both times it came out excellent."
 
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Ready In:
3hrs 20mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • Heat two tablespoons of oil in a large pot over medium heat.
  • Add the green pepper, garlic, 2/3 of the red onion. Season with salt and pepper. Cook for 8 minutes.
  • Stir in the chili pepper. Add the beans, beet, and 3/4 water to the pot. Mash some of the beans. Bring to a boil, then lower the heat to medium low and cover, stir occasionally. Cook for 1 hour.
  • Add the tomatoes and jalapeno juice. Continue cooking without the lid for another 2 hours.
  • Heat broiler. Cut the jalapenos lengthwise and remove seeds. Spray pan and broil 2 to 3 minutes. In a bowl add the remaining onions, lime juice, and chopped cilantro. Cut the roast jalapenos crosswise and mix all ingredients together.
  • Remove soup from heat and add the jalapeno mixture. Serve. Also freezes and reheats well.

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RECIPE SUBMITTED BY

I am a senior, history major at Wilkes University in Wilkes-Barre, PA. I am a waittress at Ground Round. I love food and I want to find new recipes so that I can make more than Kraft Mac and cheese or buttered noodles.
 
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