INGREDIENTS

INSTRUCTIONS

Note: See the "Vegetable Stock" and "Tomatillo Salsa (Green Salsa)"
recipes which are included in this collection.  Place the black beans
in a medium saucepan with 4 cups of the water  and bring to a boil.
Place the white beans in another medium saucepan  with remaining 4 cups
of water and bring to a boil. Reduce heat to  low, cover and cook until
both pots of beans are soft, about 1 hour.  Remove from the heat. In
another large saucepan, saute 2 slices of  the bacon over medium heat
until crispy. Remove bacon, saving grease  in pan. Add 1/2 of the diced
onions and all of the carrots and cook  over medium-low heat until
onions are lightly browned, about 15  minutes. Then add 1/2 of the
garlic and 1/2 teaspoon of the salt,  stirring constantly, until the
garlic aroma is released, 12 minutes.  Stir in the black beans and
their liquid, along with the tomato, 1  bay leaf and 1 chipotle chile.
Pour in 3 cups of the Vegetable Stock.  Turn up the heat and bring to a
boil. Reduce to a simmer and cook,  uncovered, stirring occasionally,
an additional 30 minutes. Repeat  the entire procedure with the white
beans, using the remaining bacon,  onion, garlic, salt, bay leaf,
chipotle chile and stock. Remove bay  leaves and transfer black bean
mixture to a blender in batches and  puree until smooth, pulsing the
machine on and off until it begins to  liquefy. (Be sure to leave space
for the air to escape.) Return to a  clean saucepan. Rinse out blender
and repeat with white bean mixture.  Reheat soups over low heat,
squeeze half of a lime into each and 1/4  cup of Madeira into saucepans
and stir to blend. Adjust seasoning.  Using two ladles, carefully ladle
the two soups side by side into one  bowl, so that half is black and
half is white. Garnish with Tomatillo  Salsa. 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  01-13-1997  Recipe by: Susan Feniger and Mary Sue
Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 311
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 1395.4mg
Potassium: 1691.3mg
Carbohydrates: 60.7g
Fiber: 16.1g
Sugar: 10.1g
Protein: 18.8g