In a large saucepan, bring the water to a boil over moderate-to-high heat. Add the beans, bacon, garlic, onion, bay leaf and chile pequin. Reduce the heat to a simmer, cover the pan and cook until the beans are tender, about 3 1/2 hours, adding a little more water if necessary to keep the beans covered. Remove the bacon and bay leaf from the pan. Pour the contents of the pan into a processor and purée them. Return the purée to the pan over moderate heat, stir in the half-and-half, salt and pepper, and cook just until the soup is heated through, about 5 minutes. Sieve the soup and serve it immediately in heated bowls, garnished with fresh chives.
Serves 6

From: MODERN SOUTHWEST CUISINE by John Rivera Sedlar, © 1986, used with permission of Ten Speed Press.
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