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Porter Chorizo Black Bean Soup

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Ingredients
  

  • 2 tbs olive oil
  • 1 cup chopped white onions
  • 12 wt oz Mexican Chroizo divided
  • 24 oz porter beer
  • 3 cups beef broth plus additional to taste
  • 1 lb about 2 ¼ cups dried black beans
  • 1 tsp garlic powder
  • ½ tsp cumin
  • salt and pepper
  • ½ tsp chili powder
  • ½ cup chopped cilantro
  • ½ cup shredded cheddar

Instructions
 

  • Heat the oil in a large pot over medium high heat. Add the onions, cooking until soft. Add the chorizo, cooking until browned. Remove approximately half of the chorizo, reserve for soup topping (alternately, you can cook half of the chorizo in the soup pot, and cook the other half just before serving the soup).
  • Add the beer, broth, beans, garlic powder, cumin, and chili powder.
  • Simmer the soup until the beans have softened, about 4 hours. Salt and pepper to taste. Add additional broth to thin, if desired.
  • Ladle into bowls, top with reserved chorizo, cheese and cilantro.