- 8
Ingredients
- 2 cups dried black beans, soaked overnight and drained
- 2 1/2 quarts water
- 6 garlic cloves, crushed
- 2 cups dried white beans, soaked overnight and drained
- 6 tablespoons balsamic vinegar
- 4 jalapeno peppers, seeded and chopped
- 6 scallions, minced
- Juice of 1 lime
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro, plus extra to garnish
- Salt and pepper
Preparation
Step 1
Place the black beans in a large saucepan with half the water and garlic and bring to a boil. Lower the heat to low, cover the pan, and simmer for about 1 ½ hours until the beans are soft.
Meanwhile, put the white beans in another saucepan with the remaining water and garlic and bring to a boil. Lower the heat, cover the pan, and simmer for about 1 hour until soft.
Puree the cooked black beans in the food processor or blender. Return to the saucepan and stir in the lime juice, olive oil, cilantro, and remaining scallions. Reheat slowly.
Season both soups with salt and black pepper. To serve, place a ladleful of both pureed soups in each bowl, side by side. Swirl the 2 soups together with a toothpick or a skewer. Garnish with fresh cilantro.