For decades, wine has been regarded as a “classy” drink. While beer was busy gaining a reputation as the drink of the working class and drunk college students (alright, not much has changed in this regard), wine was quickly acquiring a following of wealthy snobs who placed it over everything else as a drink of status. Of course, wine now comes in boxes and beer in pricey, single bottles, but it’s important to remember that it hasn’t always been that way.
So, why am I babbling about this? Well, pairing wine with food has always been regarded as something of an art. You’d go to a fancy restaurant, the sommelier would come out and act like a total snob, and then he’d recommend a wine to go with whatever food you had ordered. Now, pairing beer with food sort of works the same way, with one big exception—beer has a much wider variety of styles, so it can complement pretty much everything, even dessert.
I thought I’d take a break from my usual ultra-descriptive snobbery and do something slightly different. Today, dear readers, you’re getting a recipe! I’m a great cook (as most of my friends will attest), so I wouldn’t worry about the quality of the dish. Oh yeah, I’ll also throw in a couple of great beers that will pair up perfectly with the meal.
With the recent drop in temperature and winter quickly approaching, fewer dishes do a better job battling the cold than soup. Delicious, delicious soup, which, I might add, goes great with a cold beer. At the end of this article, I’ve included a recipe for citrus black bean soup—it’s loaded with garlic, cilantro, and a bevy of other ingredients that will take your taste buds on a wonderful culinary rollercoaster ride.
Anyway, let’s talk beer pairing. The classic beer for a spicy dish is, undoubtedly, the India Pale Ale. The bitterness of the hops and subtle, citrus undertones make for a great addition to any meal. In this case, the perfect brew to go along with a spicy soup would have to been the always-superb Green Flash West Coast IPA. A heavy dose of hops combined with a well-balanced citrusy sweetness makes for one amazing pairing.
Now, if hops aren’t your thing, you’re in luck. The farmhouse ale or saison, as it’s known in the beer buffs’ circles, is also a great brew for spicy foods. Saisons are typically represented by a sweet, yeasty flavor and higher alcohol content…they’re also incredibly smooth. My recommendations? If you want to go domestic, grab yourself a bottle of Ommegang Hennepin. Want to class it up and go abroad? Saison Dupont is the beer for you. Both are phenomenal representations of the style and couldn’t be more delicious.
Now, without further ado, here’s the recipe for black bean citrus soup (it’s always a winner in my book):
Citrus Black Bean Soup
-Three 15 oz. cans black beans, drained pretty well
-One jalapeño pepper
-Two cups vegetable broth
-Two Tablespoons olive oil
-Ten garlic cloves, chopped
-Four shallots, chopped
-Two large carrots, chopped
-Two teaspoons ground cumin
- 1/2 cup chopped fresh cilantro
- Lime juice squeezed from 2 limes
- Ground black pepper, to taste
- Red pepper flakes, to taste
- 1/2 cup orange juice
Instructions
Drain canned black beans and put them into saucepan with the pepper and vegetable broth. Bring to a boil then reduce heat and simmer, covered, for about 45 minutes. You can add a little more broth if it all evaporates or gets absorbed, or leave uncovered if it looks like there’s too much liquid.
While the beans are cooking, heat olive oil over medium heat in skillet and add garlic and shallots. Stir until translucent and garlic is lightly browned, then add carrots and cumin. Stir and continue cooking about 5 more minutes, adding a little liquid from the beans if needed. Add this mixture to the beans and continue cooking, as stated above
Cool mixture slightly, and puree about 2/3 of the mixture with a food processor, blender or immersion blender. Add the cilantro and lime juice and process until flavors are mixed thoroughly. Add the black pepper and red pepper flakes and process again.
Return mixture to the pot and add orange juice. Heat soup through and serve with a hearty, crusty bread and side salad.
Feel free to add a dollop of plain yogurt or sour cream on top, too.
