Porter Beer Black Bean Soup

Makes 8 servings

1 pound dried black beans, soaked overnight in cold water, drained
8 cups cold water
2 (12 oz) bottles Porter Beer
1 (1 pound) smoked ham hock
3 dried bay leaves
1 green bell pepper, halved (one half quartered; other half diced)
2 TBLS tomato paste
6 TBLS olive oil, divided
1 large white onion, chopped (about 2 cups diced)
1 cup diced carrots
1 cup diced celery
1 red bell pepper, diced
4 cloves garlic, minced
1 TBLS dried oregano
1 TBLS ground cumin
1 TBLS salt
2 TBLS red wine vinegar
2 tsps hot pepper sauce
Garnish (optional): diced red onion, tomato, chopped hard-boiled egg, cilantro sprigs

In heavy soup pot, bring to a boil over medium high heat the beans, water, porter beer, ham hock, bay leaves, green bell pepper quarters and tomato paste. Reduce heat to low, cover pot and simmer 1 ½ hours, or until beans are firm-tender. Remove ham hock to cutting board; discard bay leaves and pepper quarters.

In large skillet, warm four tablespoons olive oil over medium-high heat. Add onion, carrots, celery, red bell pepper, diced green bell pepper and garlic. Cook, stirring frequently, for six minutes. Add oregano, cumin and salt; continue to cook two minutes more. Add to bean pot. Stir in vinegar, remaining two tablespoons olive oil and pepper sauce. Bring to a boil, reduce heat to low and simmer, partially covered with lid, one hour longer.

Transfer 3 cups of the beans with some of the liquid in pot to food processor; puree. Stir puree back into soup. Ladle into bowls; serve with optional garnishes of red onion, tomato, chopped egg and cilantro.

Nutrition Information, Per Serving:
440 calories; 18 g fat; 4 g saturated fat; 44 g carbohydrate