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1
Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil.
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2
Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil.
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3
Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour.
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4
Remove from the heat.
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5
In another large saucepan, saute 2 slices of the bacon over medium heat until crispy.
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6
Remove bacon, saving grease in pan.
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7
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.
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8
Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes.
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9
Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile.
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10
Pour in 3 cups of the vegetable stock.
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11
Turn up the heat and bring to a boil.
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12
Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes.
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13
Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.
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14
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.
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15
(Be sure to leave space for the air to escape).
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16
Return to a clean saucepan.
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17
Rinse out blender and repeat with white bean mixture.
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18
Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend.
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19
Adjust seasoning.
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20
Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white.
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21
Garnish with Tomatillo Salsa.
