When the air turns cool, few things beat a large pot of soup that yields satisfying leftovers. This stout black bean soup is one of those comfort classics—hearty, flavorful, and deepened by the addition of Guinness Extra Stout for a rich, rounded finish.
Stout Black Bean Soup
Ingredients:
1 pound dried black beans
1 medium onion, chopped
4 cloves garlic, chopped
1/2 bunch fresh cilantro, roughly chopped
10 cups water
12 oz Guinness Extra Stout
Salt, to taste
Optional Garnishes:
Sour cream
Salsa
Extra cilantro leaves
Instructions:
Rinse the dried black beans and pick out any debris. In a large stock pot, combine the beans, chopped onion, garlic, cilantro, water, and the Guinness Extra Stout.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer, partially covered, for approximately 2 hours, or until the beans are tender. Stir occasionally to prevent sticking and to meld the flavors.
When the beans are soft, season with salt to taste. For a smoother texture, lightly mash some of the beans with the back of a spoon or use an immersion blender for a few pulses—leave some whole beans for body and texture.
Ladle the soup into bowls and add optional garnishes such as a dollop of sour cream, a spoonful of salsa, and additional cilantro leaves for brightness.
This soup reheats well and often tastes even better the next day as the flavors continue to develop. Serve with crusty bread or warm tortillas for a comforting meal.
