Drunken Black Bean Soup

• 1 lb. dried black beans or 3 to 4 cans black beans
• 9 to 10 c. chicken stock or water
• 1/4 lb. bacon, chopped
• 1 onion, diced
• 1 clove garlic, minced
• 2 to 3 Tbsp. tomato paste
• 1/2 to 1 tsp. salt
• 1/4 to 1/2 tsp. pepper
• 1/2 to 1 Tbsp. cilantro, minced
• 1 c. beer
• 8 to 12 oz. Monterey Jack cheese, grated
• cilantro sprigs

1. Wash, drain and pick through beans to remove stones and/or spoiled beans.
2. In a large stock pot, bring the chicken stock and beans to a boil.
3. In a medium size skillet or saute pan, saute the bacon with onion and garlic, until the bacon is lightly browned. Add to the beans and cook over medium heat for about 1 hour or until the beans are just tender and the stock has thickened.
4. Add the tomato paste, salt and pepper (be careful not to get the soup too salty; the bacon adds salt flavor as well).
5. Adjust seasoning to taste.
6. Stir in cilantro and beer and continue cooking 1 to 1 1/2 hours.
7. The soup should have an abundant amount of broth; be prepared to add more chicken stock or water if necessary.

black beans, chicken, bacon, onion, clove garlic, tomato paste, salt, pepper, cilantro, beer, cheese, cilantro sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427399 (may not work)