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1
Place the black beans in a medium saucepan with 4 c. of the water and bring to a boil.
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2
Place the white beans in another medium saucepan with remaining 4 c. of water and bring to a boil.
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3
Reduce heat to low, cover and cook till 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/fry 2 slices of the bacon over medium heat till crispy.
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6
Remove bacon, saving grease in pan.
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7
Add in 1/2 of the diced onions and all of the carrots and cook over medium-low heat till onions are lightly browned, about 15 min.
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8
Then add in 1/2 of the garlic and 1/2 tsp.
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9
of the salt, stirring constantly, till the garlic aroma is released, 12 min.
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10
Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile.
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11
Pour in 3 c. of the Vegetable Stock.
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12
Turn up the heat and bring to a boil.
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13
Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 min.
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14
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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15
Remove bay leaves and transfer black bean mix to a blender in batches and puree till smooth, pulsing the machine on and off till it begins to liquefy.
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16
(Be sure to leave space for the air to escape.)
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17
Return to a clean saucepan.
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18
Rinse out blender and repeat with white bean mix.
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19
Reheat soups over low heat, squeeze half of a lime into each and 1/4 c. of Madeira into saucepans and stir to blend.
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20
Adjust seasoning.
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21
Using two ladles, carefully ladle the two soups side by side into one bowl, so which half is black and half is white.
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22
Garnish with Tomatillo Salsa.
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23
This recipe yields 4 to 6 servings.
