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.)