White And Black Soup

1. 1

   Sort beans for debris, then rinse. Bring beans and 2 quarts water to a boil over high heat in a 5- to 6-quart pan. Cover, boil for 2 minutes, and remove from heat. Beans are ready to cook after soaking for 2 hours, but are more digestible after 4 hours. Drain and rinse beans.

2. 2

   In a 6- to 8-quart pan, bring 7 cups water and beans to a boil. Reduce heat; simmer, covered, 45 minutes.

3. 3

   Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned, about 5 minutes. Lift bacon from pan; drain on towels.

4. 4

   Discard all but 3 tablespoons fat from pan. Add chilies and onion; stir often until onion is brown, about 5 minutes. Stir in brandy.

5. 5

   Add mixture to beans, plus bacon, salt, and pepper. Simmer, covered, until beans are tender, about 30 minutes.

6. 6

   Ladle soup into bowls. Spoon black beans on top of soup. Garnish with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.