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Receta Smoky Black Beans With Grilled Lamb
by Global Cookbook

Smoky Black Beans With Grilled Lamb
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Ingredientes

  • 1 c. dry black beans
  •     (such as Black Appaloosa or possibly Black Valentine)
  • 2 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
  •     (preferably applewood-smoked)
  • 1/2 c. dry red wine
  • 1 lb tomatoes - (abt 3)
  • 1 Tbsp. chopped fresh marjoram leaves
  •     (or possibly 1 tspn dry marjoram)
  • 1 tsp balsamic vinegar
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 4 x lamb loin chops fat trimmed
  •     (each abt 1 1/4"-thk, 1 1/2 lbs total)
  •     Marjoram sprigs for garnish

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Spoon bean mix into 4 wide soup bowls. Top each with a lamb chop, and garnish with marjoram sprigs.
  9. This recipe yields 4 servings.