Black and White Bean Soup

Black and White Bean Soup

Ingredients

  • 2 cups dried black beans, soaked*
  • 2 cups dried white beans, soaked*
  • 10 cups water or Light Vegetable Stock
  • 12 cloves garlic, peeled and crushed
  • 1/2 cup fresh coriander leaves
  • 1/4 cup extra-virgin olive oil
  • Sea salt to taste
  • 5 Tablespoons red wine vinegar or brown rice vinegar
  • 1 fresh jalapeno pepper

Directions

1. Drain the beans and place them in separate pots. Add 5 cups water orstock to each pot.

2. To the black beans add 6 cloves of the garlic, the coriander, and half the oil. Simmer until the beans are tender, about 50 minutes. Puree in several batches in a blender or in a food processor. Return to the pot. Season to taste with the salt and cook 5 minutes longer.

3. To the white beans add the remaining garlic, the vinegar, the jalapeno pepper, and the remaining oil. Simmer until the beans are tender, about 50 minutes.
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* Soak the beans separately.

  • 6-8 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min