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