Black and White Bean Soup with Tomatillo Salsa

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 1 cup dried black beans, washed and picked over
  • 1 cup dried white beans, 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 tomato, diced
  • 2 bay leaves
  • 2 canned chipotle chiles
  • 6 cups vegetable stock
  • 1 lime, halved
  • 1/2 cup Madeira wine
Directions
  • 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, saute 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 puree 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.


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    Recipe courtesy of Food Network Kitchen