Hearty Bean Chowder

6 slices bacon

⅛ cup all-purpose flour

2 onions, chopped

2 stalks celery, chopped

½ tablespoon sesame oil

2 carrots, chopped

5 cloves garlic, minced

2 cups water

3 (15 ounce) cans white beans, drained

1 (15 ounce) can black beans, undrained

¼ teaspoon ground cayenne pepper

1 pinch ground black pepper

salt to taste

In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.

Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.

Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren t tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.