Prep 1 hr
Cook 1 hr
The madeira and lime takes this soup from a "regular" one to a must loftier arrangement. The presentation is beautiful when done as described!
- 1 cup dried black beans, washed and picked over
- 1 cup dried white bean, washed and picked over
- 8 cups water
- 4 slices bacon, coarsely chopped
- 2 large onions, diced
- 2 carrots, peeled, and diced
- 2 garlic cloves, minced
- 1 teaspoon coarse salt
- 1 large tomatoes, diced
- 2 bay leaves
- 2 canned chipotle chiles
- 6 cups vegetable stock
- 1 lime, halved
- 1⁄2 cup madeira wine
- tomatillo salsa, to garnish
- Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat.
- In another large saucepan, sauté 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 cups 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 minutes.
- Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.
- Remove bay leaves and transfer black bean mixture to a blender in batches and purée until smooth, pulsing the machine on and off until 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 mixture.
- Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning.
- Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with Tomatillo Salsa.