Black Bean Soup with Roasted Jalapeno Salsa

2 Tbsp. Plus 2 Tsp. Olive Oil
1 Large Poblano or Green Bell Pepper, Chopped
2 Cloves Garlic, Chopped
Kosher Salt and Black Pepper
1 Tsp. Ground Cumin
2 15.5 Oz. Can Black Beans, Rinsed, or 1 Heaping Cup Dried Black Beans, Soaked and Cooked
1 12 Oz. Bottle Lager Beer
3-4 Jalapenos, Halves and Seeded
½ Cup Fresh Cilantro Leaves
2 Tbsp. Fresh Lime Juice

Heat 2 tbsp. of the oil in a large pot over medium heat. Add the poblano, garlic, and all but 1/3 cup of the chopped onion. Season with ¾ tsp. salt and ½ tsp pepper. Cook, stirring occasionally, until the vegetables are tender, 8-10 minutes; stir in the cumin. Heat broiler. Add the beans, lager, and ½ cup water to the pot. Mash some of the beans with a fork or potato masher and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup is slightly thickened, 6-8 minutes. Meanwhile, place the jalapenos on a broiler proof baking sheet and broil until charred, 2-3 minutes. Slice crosswise and, in a small bowl, toss with the cilantro, lime juice, and the remaining 1/3 cup of chopped onion and 2 tsp. of oil, and ¼ tsp. each salt and pepper. Serve with the soup.

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