1 C. dried black beans such as Black Appaloosa or Black Valentine
\n2 1\/2 C. chopped onions
\n1 C. lightly packed fresh cilantro
\n1 fresh serrano chili, stemmed
\n2 cloves garlic
\n1 tsp. ground cumin
\n1\/2 tsp. dried oregano
\n2 C. beef or lamb broth
\n1\/4 lb. diced smoked bacon (preferably applewood-smoked)
\n1\/2 C. dry red wine
\n1 lb. tomatoes (about 3)
\n1 T. minced fresh marjoram leaves (or 1 tsp. dried marjoram), plus marjoram sprigs
\n1 tsp. balsamic vinegar
\nSalt and pepper
\n4 lamb loin chops (about 1 1\/4 in. thick each, 1 1\/2 lb. total), fat trimmed<\/p>\n
Sort beans for debris, then rinse. Bring beans and 1 quart water to a boil over high heat in a 5- to 6-quart pan. Cover, boil for 2 minutes, and remove from heat. Beans are ready to cook after soaking for 2 hours, but are more digestible after 4 hours. To use, drain and rinse. In a 4- to 5-quart pan over high heat, bring 2 C. water, 1 C. chopped onion, cilantro, chili, garlic, 1\/2 tsp. cumin, and oregano to a boil. Reduce heat and simmer, covered, for 10 minutes. Whirl in a blender until smooth. In pan combine onion mixture, broth, and soaked beans. Bring to a boil over high heat, then reduce heat and simmer, covered, for 45 minutes. Meanwhile, in a 3- to 4-quart pan over medium heat, frequently stir bacon and 1 1\/2 C. onion until onion is deep golden, about 20 minutes. Stir in wine and set aside. On a rack in a 12- by 15-inch broiler pan, broil tomatoes 2 inches from heat, turning until blackened all over, about 15 minutes. Coarsely chop; set aside. Add bacon mixture, tomatoes, minced marjoram, and vinegar to beans. Simmer, uncovered, stirring often, until beans are tender to bite and enough liquid evaporates to make a thick stew, 30 to 40 minutes. Add 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, until done to your liking, about 8 minutes for medium-rare. Spoon bean mixture into 4 wide soup bowls. Top each with a lamb chop, and garnish with marjoram sprigs.<\/p>\n
Yield: 4 servings
\nCalories: 543
\nFat: 24g
\nFiber: 9.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. dried black beans such as Black Appaloosa or Black Valentine 2 1\/2 C. chopped onions 1 C. lightly packed fresh cilantro 1 fresh serrano chili, stemmed 2 cloves garlic 1 tsp. ground cumin 1\/2 tsp. dried oregano 2 C. beef or lamb broth 1\/4 lb. diced smoked bacon (preferably applewood-smoked) 1\/2 C. dry red wine 1 lb. tomatoes (about 3) 1 T. minced fresh marjoram leaves (or 1 tsp. dried marjoram), plus marjoram sprigs 1 tsp. balsamic vinegar…<\/p>\n