Black Bean And Lamb's Tongue Soup Recipe
Black bean and lamb tongue's soup is a speacil soup prepared with curry powder and red wine. Made with a varied mix of flavors, the black bean and tongue soup is flavored with lemons and is mildly sweet with a tang to it.
Ingredients
| Black beans | 1 Cup (16 tbs) | |
| Salt | 4 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| 4 to 5 lamb's tongues | ||
| Granulated Sugar | 1/2 Teaspoon | |
| Lemons | 2 , unpeeled | |
| Beef Stock | 1 1/2 Quart | |
| Ground black pepper | 1 Teaspoon | |
| Onion | 1 , chopped | |
| 1/2 teaspoon good quality Madras curry powder | ||
| Red wine | 1 Cup (16 tbs) | |
Directions
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.)
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.)
Chef
