Black and white bean soup with tomatillo salsa

4 servings

Ingredients

Quantity Ingredient
1 cup Dried black beans; washed, picked over
1 cup Dried white beans; washed, picked over
8 cups Water
4 slices Bacon; coarsely chopped
2 larges 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; see * note
1 Lime; halved
½ cup Madeira wine
Tomatillo salsa (green salsa) -- see * note

Directions

Recipe by: Susan Feniger and Mary Sue Milliken * Note: See the "Vegetable Stock" and "Tomatillo Salsa (Green Salsa)" re

Place the black beans in a medium saucepan with 4 cups of the water and

In another large saucepan, saute 2 slices of the bacon over medium heat

Repeat the entire procedure with the white beans, using the remaining ba

Remove bay leaves and transfer black bean mixture to a blender in batche

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

Using two ladles, carefully ladle the two soups side by side into one bo

This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6327 broadcast 01-07-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.

01-13-1997

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