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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: Place black beans and great Northern beans in two seperate large bowls, cover with cold water, and soak overnight in the refrigerator.
Heat the oil in a large pot over medium heat.
Add the onion, poblano pepper, celery, garlic, and thyme and cook for 8 minutes, or until the vegetables are tender.
Remove half of the vegetables to an
other large pot.
Drain the beans.
To the first pot, add the black beans, 4 cups of the broth, chili powder and cumin.
To the second pot, add the great Northern beans, the remaining 4 cups broth, and sage.
Heat both pots to boiling and cover.
Reduce the heat to low.
Simmer the black bean pot for 1 1/2 hours and the white bean pot for 1 hour.
Keep both warm over low heat.
To serve, ladle 1 cup black bean soup into each serving bowl. Tilt the bowl and ladle 1 cup of the white bean soup into the other side of each bowl.
| Ingredients:
6 783/3022 Ounce(s) black beans, dried
3/4 great northern beans, dried
1 Ounce(s) extra virgin olive oil
1 chopped onion, yellow
1 Pound(s) seeded and finely chopped poblano pepper
1 chopped celery
4 Clove(s) sliced garlic
163/625 Ounce(s) chopped thyme, fresh
64 Ounce(s) chicken broth
1/6 Ounce(s) chili powder
1/6 Ounce(s) cumin
4/23 Ounce(s) chopped sage, fresh |
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