Yields Makes 4 servings
AuthorExecutive Chef Mark Kiffin, Santa Fe, New Mexico
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.

Smoky Black Beans with Grilled Lamb