Black Bean And Lamb's Tongue Soup
|Black beans||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Teaspoon|
|Lemons||2 , sliced, unpeeled|
|Beef stock||1 1⁄2 Quart|
|Freshly ground black pepper||1 Teaspoon|
|Onion||1 , chopped|
|Curry powder||1⁄2 Teaspoon (Good Quality Madras Type)|
|Red wine||1 Cup (16 tbs)|
Soak the black beans overnight in enough water to cover, to which 1 teaspoon salt has been added.
When ready to cook, presoak a clay pot, top and bottom, in water for 15 minutes.
Drain off all the water from the beans: add the 1 cup water and simmer until almost tender, then pour the beans and cooking liquid into the pot.
Add all the other ingredients.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 1 hour.
Check for doneness. (You may want to add more water.)
Serving size: Complete recipe
Calories 2936 Calories from Fat 1209
% Daily Value*
Total Fat 134 g206.5%
Saturated Fat 51.3 g256.3%
Trans Fat 0 g
Cholesterol 1170 mg390%
Sodium 7293.9 mg303.9%
Total Carbohydrates 197 g65.5%
Dietary Fiber 44.1 g176.5%
Sugars 20.8 g
Protein 198 g396.4%
Vitamin A 1.5% Vitamin C 243%
Calcium 59.6% Iron 212.9%
*Based on a 2000 Calorie diet