Drunken Black Bean Soup - cooking recipe

Ingredients

1 lb. dried black beans or 3 to 4 cans black beans
9 to 10 c. chicken stock or water
1/4 lb. bacon, chopped
1 onion, diced
1 clove garlic, minced
2 to 3 Tbsp. tomato paste
1/2 to 1 tsp. salt
1/4 to 1/2 tsp. pepper
1/2 to 1 Tbsp. cilantro, minced
1 c. beer
8 to 12 oz. Monterey Jack cheese, grated
cilantro sprigs

Preparation

Wash, drain and pick through beans to remove stones and/or spoiled beans.
In a large stock pot, bring the chicken stock and beans to a boil.
In a medium size skillet or saute pan, saute the bacon with onion and garlic, until the bacon is lightly browned. Add to the beans and cook over medium heat for about 1 hour or until the beans are just tender and the stock has thickened.
Add the tomato paste, salt and pepper (be careful not to get the soup too salty; the bacon adds salt flavor as well).
Adjust seasoning to taste.
Stir in cilantro and beer and continue cooking 1 to 1 1/2 hours.
The soup should have an abundant amount of broth; be prepared to add more chicken stock or water if necessary.