Black Bean Soup with Roasted Jalapeno Salsa

3 T olive oil
1 large poblano pepper or green bell pepper, chopped
2 cloves garlic, chopped
1 large red onion, chopped
kosher salt and pepper
2 cans black beans, rinsed
1 12ounce bottle lager beer
3-4 jalapenos, halved and seeded
1/2 cup fresh cilantro leaves
1/4 cup green onion, chopped
2 T fresh lime juice

Heat 2 Tablespoons olive oil in a large pot.  Add the poblano, garlic and all but 1/3 cup of the red onion.  Season with salt and pepper to taste.  Cook stirring occasionally until vegetables are tender, about 8 – 10 minutes.  Stir in the cumin.

Add beans and beer.  Mash some of the beans with a potato masher and bring to a boil.  Reduce heat and simmer, stirring occasionally until the soup is thickened.

Meanwhile, place the jalapenos on a baking sheet and broil until charred, 2 – 3 minutes.  Slice jalapenos and add to cilantro, lime, remaining red onion, green onion and remaining 1 T oil.  Season with salt and pepper.  Serve over soup.

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