Feijoada-Inspired Black Bean Stew

1) Remove a couple of cloves from the half head of garlic, set them aside. Take the rest of the half head of garlic, wrap in foil with olive oil and stick in in the oven to bake at 400 degrees Fahrenheit for 20 minutes.
2) Slice the red onion. Add the onion, garlic, sage and the other tablespoon of olive oil to a pan and cook on low heat until the onion is almost clear. Add beer and turn the heat down. Simmer for 10 minutes.
3) Add the lentils and 4 to 5 cups water to the pan. Cook for an additional half hour. Add 1 1/4 cups of black beans. Cook for 10 minutes. Blend the soup and roasted garlic until smooth.
4) Pour the soup back into the pan. Add the remaining black beans, carrot (chopped), red pepper (chopped), hot sauce and some salt and pepper. Cover and let sit or simmer on a low heat for 8 minutes to soften the vegetables.
I add green onion at the end, usually throw in a half cup, chopped.
This soup is my favorite!! The dark beer, sage and garlic stock is delicious.
Source of recipe: The idea for this recipe came from a feijoada recipe, combined with a random recipe I found cooking with beer.