I crave making this dish. I think it's because of the layers, the steps. I like using dried beans best. I hear my grandparents voices, well...it could be just my grandfather - - don't be lazy! Now, I have no actual recall of ever hearing this, but I've attributed the energy from their source. I feel the energy when there is a more frugal option. I do remember my grandmother not so happy with how frugal she was made to be because of my grandfather. Those were different days for women and men. For whatever reason I came to a place in the kitchen to love cooking the way I do, I am grateful. I feel the history of good cooks in the women in my family.
Let's start here. Yum!! Slurpy-lip-smackin' yum! Analyzing the feeling of this recipe in my head, I believe this is a main draw. Not standing around drinking this while making this dish (though...that *is* a bonus), rather adding this dark beer with sauteed onions. It fizzes when it hits the pan, the scent rises quickly with the onions own aroma following. The reduction is a visual treat as it thickens. Okay, now I sound weird to myself. *smiling* I'm just excited thinking about making this soup. Here I am typing it out, so I'm all giddy again. Did I mention one of my favorite sayings about myself is "Simple Minds, Simple pleasures"? This soup is complex in flavor, can I be complex? Please?
Black Bean Soup ~
2-3 yellow onions, quartered and sliced, number depending on your onion love.
Olive oil - 2-3 tablespoons
1 T. butter
1 tsp. sugar
Salt and pepper
1/2 bottle of Porter or Stout
4- 5 c. cooked black beans
2 links chorizo, cooked in barely simmering water, then cooled, chilled and sliced.
4 cooked chicken thighs, meat removed from bone and separated into big big shreds.
1 c. diced roasted red pepper
2 T. chopped fresh oregano
2 small dried chipotle peppers - optional, and, careful, as the choizo will be spicy enough.
4 c. chicken stock
I start this the day before making the soup, getting various components ready. I cook the black beans, skipping the overnight soak. I cook the chorizo in water then chill it overnight, this gives a nice clean slice. I poach the thighs with bay leaf, salt, pepper, carrot, onion.
- Heat a stock pot on medium flame or just below. When it's hot, add the olive oil and butter. Add onions, kosker salt (at least a tsp.), and the teaspoon of sugar. Saute on medium-low until it begins to carmelize, showing some color on about a quarter of the onions. This will take 15-20 minutes
- Add half the bottle of porter, reduce in a low simmer until a couple-three tablespoons of wet remain. This wil take 15 minutes or longer.
- Add the four cups chicken stock, red pepper, oregano, shredded chicken. Taste, add a touch of salt if necessary. Add the sliced chorizo and heat through.