White and black soup

2 C (14 oz) dried white beans (such as flageolet, cannellini, or white aztec)
1/2 lb diced smoked bacon (preferably applewood-smoked)
1/4 minced fresh serrano chiles
1/2 C minced onion
1 C brandy
1 t salt
1/2 t pepper
About 1 C cooked black beans, heated
Finely chopped fresh cilantro

Soak the white beans and then cook them in 7 C water for about 45 minutes. Or pressure cook them.
Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned, about 5 minutes. Drain on paper towels.
Discard all but 3 T fat from bacon. Add chiles and onion, stir often until onion is brown, about 5 minutes. Stir in brandy.
Add mixture to beans, plus bacon, salt, and pepper. Simmer, covered, until beans are tender, about 30 minutes.
Ladle soup into bowls. Spoon black beans on top. Garnish with cilantro.