tears and laughter

I think I've given up on NFL football. I'm tired of getting excited about early Cowboys wins, and then 2 consecutive months of let-downs. And with all the love in my heart, all my closest friends like crappy teams, too. The only thing making these losses bearable is getting together over good food to make fun of them.

This week's pairing: Giants-Niners (you could see the apathy dripping off the walls) and a Black Bean + Jalapeno Soup, or as Matty calls it, Really Good Meatless Chili. It's nice to have a nice, hearty vegetarian option, especially with The Most Boring Game of the Season coming up in two weeks. It's kind of an unassuming soup, but once half of it gets pureed, the extra body really amps it up.

Black Bean + Jalapeno Soup
adapted from The Atlantic

6 jalapenos
1 poblano
olive oil
2 T. butter
1 carrot, peeled and chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 c. dry red wine
16 oz. dried black beans, soaked overnight and drained
5 c. vegetable broth
2 T. lime juice
salt and pepper
1/2 c. sour cream

1. Preheat the oven to 350 degrees. Brush the jalapenos and poblano with olive oil and roast on a baking sheet for about 35 minutes, until the peppers are browned and softened. Transfer to a medium bowl and cover tightly with plastic wrap. Set aside.

2. In a saucepan over medium heat, melt the butter and sweat the carrot, onion and garlic for 5 minutes, until translucent. Add the wine, bring to a boil, and let reduce for 10 to 15 minutes.

3. When the peppers are cool enough to handle, peel and seed 4 of the jalapenos and the poblano. Roughly chop. Reserve the 2 whole jalapenos.

4. Reduce the heat on the saucepan to medium. Add the seeded jalapenos and poblano, beans and broth. Simmer for about an hour and a half, or until the beans are cooked through. Remove from heat and add lime juice, plus salt and pepper to taste. Stir to combine. Remove half the mixture and puree in a blender, then return it to the pot and stir well.

5. Blend the remaining two jalapenos with the sour cream until smooth. Divide the soup among 4 bowls, garnishing each with the sour cream mixture. I recommend serving with cornbread croutons and shredded sharp Cheddar.