Smoky Black Beans with Grilled Lamb
Notes: This recipe comes from Mark Kiffin, corporate executive chef of Coyote Cafe in Santa Fe.
How to Make It
Step 1
1
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.
Step 2
2
In a 4- to 5-quart pan over high heat, bring 2 cups water, 1 cup chopped onion, cilantro, chili, garlic, 1/2 teaspoon cumin, and oregano to a boil. Reduce heat and simmer, covered, for 10 minutes. Whirl in a blender until smooth.
Step 3
3
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.
Step 4
4
Meanwhile, in a 3- to 4-quart pan over medium heat, frequently stir bacon and 1 1/2 cups onion until onion is deep golden, about 20 minutes. Stir in wine and set aside.
Step 5
5
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.
Step 6
6
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.
Step 7
7
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.
Step 8
8
Spoon bean mixture into 4 wide soup bowls. Top each with a lamb chop, and garnish with marjoram sprigs.
Ingredients
1 cup dried black beans such as Black Appaloosa or Black Valentine
2 1/2 cups chopped onions
1 cup lightly packed fresh cilantro
1 fresh serrano chili, stemmed
2 cloves garlic
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups beef or lamb broth
1/4 pound diced smoked bacon (preferably applewood-smoked)
1/2 cup dry red wine
1 pound tomatoes (about 3)
1 tablespoon minced fresh marjoram leaves (or 1 teaspoon dried marjoram), plus marjoram sprigs
1 teaspoon balsamic vinegar
Salt and pepper
4 lamb loin chops (about 1 1/4 in. thick each, 1 1/2 lb. total), fat trimmed
Directions
Step 1
1
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.
Step 2
2
In a 4- to 5-quart pan over high heat, bring 2 cups water, 1 cup chopped onion, cilantro, chili, garlic, 1/2 teaspoon cumin, and oregano to a boil. Reduce heat and simmer, covered, for 10 minutes. Whirl in a blender until smooth.
Step 3
3
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.
Step 4
4
Meanwhile, in a 3- to 4-quart pan over medium heat, frequently stir bacon and 1 1/2 cups onion until onion is deep golden, about 20 minutes. Stir in wine and set aside.
Step 5
5
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.
Step 6
6
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.
Step 7
7
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.
Step 8
8
Spoon bean mixture into 4 wide soup bowls. Top each with a lamb chop, and garnish with marjoram sprigs.
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