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Ingredients
- 1 c. dry black beans
- Â Â (such as Black Appaloosa or possibly Black Valentine)
- 2Â 1/2 c. minced onions
- 1 c. fresh cilantro - (lightly packed)
- 1 x fresh serrano chili stemmed
- 2 x garlic cloves
- 1 tsp grnd cumin
- 1/2 tsp dry oregano
- 2 c. beef or possibly lamb broth
- 1/4 lb diced smoked bacon
- Â Â (preferably applewood-smoked)
- 1/2 c. dry red wine
- 1 lb tomatoes - (abt 3)
- 1 Tbsp. chopped fresh marjoram leaves
- Â Â (or possibly 1 tspn dry marjoram)
- 1 tsp balsamic vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x lamb loin chops fat trimmed
- Â Â (each abt 1 1/4"-thk, 1 1/2 lbs total)
- Â Â Marjoram sprigs for garnish
Directions
- Sort beans for debris, then rinse. Bring beans and 1 qt water to a boil over high heat in a 4- to 5-qt pan. Cover, boil for 2 min, and remove from heat. Beans are ready to cook after soaking for 2 hrs, but are more digestible after 4 hrs. To use, drain and rinse.
- In a 4- to 5-qt pan over high heat, bring 2 c. water, 1 c. minced onion, cilantro, chili, garlic, 1/2 tsp. cumin, and oregano to a boil. Reduce heat and simmer, covered, for 10 min. Whirl in a blender till smooth.
- In pan combine onion mix, broth, and soaked beans. Bring to a boil over high heat, then reduce heat and simmer, covered, for 45 min.
- Meanwhile, in a 3- to 4-qt pan over medium heat, frequently stir bacon and 1 1/2 c. onion till onion is deep golden brown, about 20 min. Stir in wine and set aside.
- On a rack in a 12- by 15-inch broiler pan, broil tomatoes 2 inches from heat, turning till blackened all over, about 15 min. Coarsely chop; set aside.
- Add in bacon mix, tomatoes, chopped marjoram, and vinegar to beans. Simmer, uncovered, stirring often, till beans are tender to bite and sufficient liquid evaporates to make a thick stew, 30 to 40 min. Add in salt and pepper to taste.
- While beans simmer, sprinkle lamb all over with salt, pepper, and remaining cumin. Broil 2 inches below heat, turning once, till done to your liking, about 8 min for medium-rare.
- Spoon bean mix into 4 wide soup bowls. Top each with a lamb chop, and garnish with marjoram sprigs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 4 servings | |
| Calories 626 | |
| Calories from Fat 286 | 46% |
| Total Fat 31.8g | 40% |
| Saturated Fat 11.71g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 312mg | 13% |
| Potassium 1557mg | 44% |
| Total Carbs 45.1g | 12% |
| Dietary Fiber 10.6g | 35% |
| Sugars 8.07g | 5% |
| Protein 35.48g | 57% |
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