The recent issue of Sunset Magazine
printed this recipe from Cafe Pasqual.

White and Black Soup

2 cups (14 oz.) dried white beans such as flageolet, cannellini or white aztec
1/2 pound diced smoked bacon (preferably applewood smoked)
1/4 cup minced fresh serrano chilies
1/2 cup minced onions
1 cup brandy
1 tsp. salt (optional)
1/2 tsp. pepper
about 1 cup cooked black beans, heated
finely chopped fresh cilantro

Soak beans.

In a 6 to 8 qt. pan, bring 7 cups water and beans to a boil. Reduce hear; simmer, covered, 45 minutes.

Meanwhile, in a 10 to 12 inch frying pan over medium-high heat, stir bacon often until browned, about 5 minutes. Lift bacon from pan, drain on paper towels.

Discard all but 3 Tbsp. fat from pan. Add chilies and onion; stir often until onions are 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 of soup. Garnish with cilantro.

Makes 8 cups, 4 servings