Chez Darren Andrew

• 20 oz Rouge Smoked Ale, Oregon USA
• One litre homemade chicken stock
• 2 cups leftover roasted chicken, diced
• 3 large thick sliced bacon, diced
• 500 ml Black Beans, drained and rinsed
• 1 carrot, diced
• 1 celery, diced 
• 1 onion, diced
• 1/2 red pepper, diced
• 1/2  jalapeno diced 
• 1 cup of corn, fresh off the cob
• 3 cloves roasted garlic, approx a tablespoon
• 4 large vine ripened tomatoes, roughly chopped,
• 1 tbsp cumin
• 1/2 tbsp each paprika oregano and chili powder
• 1 tsp hot sauce
• Salt and Pepper to taste

In a heavy bottom pot over medium high heat, fry diced bacon in 1 tsp of olive oil. Remove bacon when crisp, then add onions, carrots, celery, red pepper and jalapeno. Saute vegetables five minutes, add roasted garlic and half the beans. Add 1/4 cup of beer and scrape up any brown bits on the bottom of the pot. Add tomatoes and another quarter cup of beer, spices and hot sauce; bring to boil and then remove from heat.  Add chicken stock and blitz with an immersion blender until mostly smooth. Return to heat add chicken, the remaining beans and corn. Bring to boil and then reduce to simmer for half an hour. Drink the remaining beer. Serve soup with shredded smoked gouda, reserved bacon bits and green onion.