Recipe

		B&W Bean Soup
		Serving Size - 7
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

1 Lb Dried Small White Beans such as Great Northen or Navy

1 1/2 Qt Water

1/2 Lb Thick Sliced bacon, finely chopped

7 Fresh Serrano Chiles, stemmed and finely chopped

1/2 Small White Onion, finely chopped

1 C Brandy

Salt and Pepper

1 C Black Beans

Fresh Parsley or Cilantro, finely chopped for garnish

Place bacon in a skillet over med-high heat and fry until crisp. Remove the bacon using a slotted utensil, reserve the bacon fat in the pan. Add the Serrano chiles and onion to the skillet and sauté over medium high until the onion us translucent, 5 to 10 minutes. Add the brandy and raise heat. Deglaze the pan by scraping the bottom to dislodge any browned bits and boiling the mixture for 2 minutes. Empty the contents of the skillet into the beans and stir well. Add salt and pepper to taste. Meanwhile place the black beans in a saucepan over medium-low heat and heat serving temperature, stirring frequently to prevent scorching. To serve, ladle the white beans into individual bowls. Top each serving with about 2 Tb of black beans. Garnish with parsley or cilantro.