If you have two pressure cookers, as I do, this recipe is a snap. But you can also use two pots and simmer it a lot longer, or make it in one pressure cooker, serially.
3/4 C dried black beans, soaked overnight
3/4 C dried Great Northern beans, soaked overnight
2 T olive oil
1 onion, chopped
1 poblano chile, seeded and chopped
1 stalk celery, chopped
4 cloves garlic, chopped
1 t thyme
8 C broth or bouillon
1 t chili powder
1 t cumin
1 t sage
Roasted Pepper Cream
Cilantro, flat leaf parsley, or chopped green onions, for garnish
Heat oil in a pressure cooker. Saute onion, poblano, and celery until soft. Add the garlic and thyme and transfer half of the veggies to a second pressure cooker.
To the first pot, add 4 C broth, the drained black beans, chili powder, and cumin. Bring up to pressure and cook for 6 minutes, then turn off the stove and let the pressure come down naturally for about 20 minutes. Without a pressure cooker, you can simmer these for an hour and a half.
To the second pot, add 4 C broth, the drained Great Northern beans, and the sage. Bring up to pressure and cook for 8 minutes, then turn off the stove and let the pressure come down naturally for about 20 minutes. Without a pressure cooker, you can simmer these for an hour.
To serve, ladle a cup of black bean soup into a bowl. Tilt the bowl and ladle a cup of white bean soup on the other side. Top with the bright red Roasted Pepper Cream and garnish with bits of green cilantro, parsley, or onion.