Frank's Recipes! Black and White Bean Soup

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Black and White Bean Soup

2 cups dry black (turtle) beans, soaked overnight
2 quarts water
6 garlic cloves, minced
2 cups dry navy or Great Northern beans, soaked overnight
6 tablespoon balsamic vinegar
4 jalapeno peppers, seeded and chopped
6 scallions, finely chopped
Juice of 1 lime
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro), plus more for garnishing
salt and pepper

Drain and rinse the black beans. Place them in a large saucepan with half the water and garlic. Bring to a boil. Reduce the heat to low, cover the pan, and simmer until the beans are soft, about 1-1/2 hours.

Drain and rinse the white beans. Put them in another saucepan with the remaining water and garlic. Bring to a boil, cover, and simmer until soft, about 1 hour.

Puree the cooked white beans in a food processor or blender. Stir in the vinegar, jalapenos, and half the scallions. Return to the saucepan and reheat gently.

Puree the cooked black beans in the food processor or blender. Return to the saucepan and stir in the lime juice, olive oil, coriander, and the remaining scallions. Reheat gently.

Season both soups with salt and pepper. To serve, place a ladleful of each pureed soup in each soup bowl, side by side. Swirl the two soups together with a toothpick. If desired, garnish with extra chopped fresh coriander.