Step 1: Beans ... Add the beans to a large bowl and cover with water, at least 2" over the beans. Soak the beans over night (about 8 hours). Then, pick any bad beans out, rinse; and add to a crock pot / slow cooker.
Step 2: Soup ... Add the onions, garlic, celery, carrots, jalapeno, tomatoes, broth, beer, coriander, oregano, cumin, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper; and mix to combine. Cover and cook 9-10 hours on low heat, until the beans are tender.
Step 3: Finish ... If you like your soup a bit thinner, you can add a bit more broth at this point. That is a personal preference. Then, stir in the cilantro, lime juice; and season again with salt and pepper if needed.
Step 4: Serve and ENJOY! ... Ladle the soup in bowls and garnish with a dollop of sour cream, scallions, and bit more cilantro. And, I like to serve an extra lime wedge to squeeze over the top. My friend loves to serve this with warm flour tortillas. I'm sure chips would be fine; but, his Mom always served the tortillas; so, that is how he does it. The warm tortillas are really good with the soup.
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