Black Bean and Lamb's Tongue Soup from Africa

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Preparation info

  • Serves


    as a Main Course
    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 1 cup black beans
  • 4 teaspoons salt
  • 1 cup water
  • 4 to 5 lamb's tongues
  • ½ teaspoon granulated sugar
  • 2 lemons, sliced unpeeled
  • 1½ quarts beef stock
  • 1 teaspoon freshly ground black pepper
  • 1 onion, chopped
  • ½ teaspoon good-quality Madras curry powder
  • 1 cup red wine


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.)

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