1 1/2 cups dried black beans
1 1/2 cups dried Great Northern beans
4 slices bacon, cut into 1/2-in. dice
1 1/2 cups chopped onions
1 cup finely chopped, peeled parsnips
2 small poblano chiles, seeded, finely chopped
1/2 cup chopped celery
6 cloves garlic, sliced
2 tsp chopped fresh or 1 tsp dried thyme leaves
12 cups reduced-sodium chicken broth
1 1/2 tsp each chili powder and ground cumin
1 1/2 Tbsp chopped fresh or 1 1/2 tsp dried sage
1 jar (7 oz) roasted red peppers, drained
2 Tbsp reduced-fat sour cream
1 tsp cider vinegar
1/4 tsp each salt and ground black pepper
The day before serving: In 2 separate large bowls, combine dried beans and enough cold water to cover. Let stand overnight.
The next day: Drain beans. In 4-qt stockpot, saute bacon until crisp. Add vegetables, garlic and thyme; cook 8 minutes or until vegetables are crisp-tender. Transfer half of vegetables to a second stockpot. To one pot, add black beans, 6 cups broth, the chili powder and cumin. To the other pot, add white beans, remaining broth and the sage. Heat both soups to boiling; cover. Over low heat, simmer black-bean soup 1 1/4 hours; simmer white-bean soup 1 hour or until beans are tender.
In a blender, puree 3 cups black-bean soup; return to pot. Puree all of the white-bean soup; return to pot. Over low heat, keep both soups warm.
Make Roasted-Pepper Cream: In food processor, combine ingredients and puree.
To serve: Ladle 1 cup black-bean soup into each of 6 bowls. Tilt each bowl; ladle 1 cup white-bean soup to one side of each bowl. Drizzle with roasted-pepper cream. Garnish with fresh cilantro leaves.