• Black And White Bean Soup With Tomatillo Salsa

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    • 1 c. Dry black beans washed, picked over
    • 1 c. Dry white beans washed, picked over
    • 8 c. Water
    • 4 slc Bacon coarsely minced
    • 2 lrg Onions diced
    • 2 x Carrots peeled and diced
    • 2 x Garlic cloves chopped
    • 1 tsp Coarse salt
    • 1 lrg Tomato diced
    • 2 x Bay leaves
    • 2 x Canned chipotle chiles
    • 6 c. Vegetable Stock see * Note
    • 1 x Lime halved
    • 1/2 c. Madeira wine Tomatillo Salsa (Green Salsa) see * Note


    1. Place the black beans in a medium saucepan with 4 c. of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 c. of water and bring to a boil. Reduce heat to low, cover and cook till both pots of beans are soft, about 1 hour. Remove from the heat.
    2. In another large saucepan, saute/fry 2 slices of the bacon over medium heat till crispy. Remove bacon, saving grease in pan. Add in 1/2 of the diced onions and all of the carrots and cook over medium-low heat till onions are lightly browned, about 15 min. Then add in 1/2 of the garlic and 1/2 tsp. of the salt, stirring constantly, till the garlic aroma is released, 12 min. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 c. of the Vegetable Stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 min.
    3. Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.
    4. Remove bay leaves and transfer black bean mix to a blender in batches and puree till smooth, pulsing the machine on and off till it begins to liquefy. (Be sure to leave space for the air to escape.) Return to a clean saucepan. Rinse out blender and repeat with white bean mix.
    5. Reheat soups over low heat, squeeze half of a lime into each and 1/4 c. of Madeira into saucepans and stir to blend. Adjust seasoning.
    6. Using two ladles, carefully ladle the two soups side by side into one bowl, so which half is black and half is white. Garnish with Tomatillo Salsa.
    7. This recipe yields 4 to 6 servings.

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