Beefy Black and White Bean Soup

This dish is fun to serve when company is over. It’s perfect for a black and white party, for New Year’s Eve, for a Casino theme – anything fun like that.

1 cup dried black beans — washed and picked over
1 cup dried white beans — washed and picked over
4 slices beef bacon — coarsely chopped
1 large tomato — diced
2 large onions — diced
2 carrots — peeled, and diced
2 cloves garlic — minced
1 lime — halved
8 cups water
6 cups vegetable stock
½ cup pomegranate juice
1 teaspoon coarse Kosher salt or sea salt
2 bay leaves
2 canned chipotle chiles

Measuring cups/spoons
Good sharp knife
Clean vegetable cutting board
Clean meat cutting board
2 medium saucepans
1 large saucepan
Blender or food processor

Wash and pick over 1 cup dried black beans and 1 cup dried white beans
Coarsely chop 4 slices beef bacon
Dice 1 large tomato
Dice 2 large onions
Peel and dice 2 carrots
Mince 2 cloves garlic
Cut one lime in half

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 ½ 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 ½ of the garlic and ½ 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 or food processor 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 or food processor and repeat with white bean mixture.

Reheat soups over low heat, squeeze half of a lime into each and ¼ cup of pomegranate juice 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.

6 Servings

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High in dietary fiber High in potassium High in vitamin A Low in saturated fat
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The pomegranate juice is the perfect flavoring with which to finish this dish.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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