Black Bean and Lamb's Tongue Soup from Africa

Name: Black Bean and Lamb's Tongue Soup from Africa
Yield: Serves 2 as a Main Course, 4 as a Soup Course
Ingredients: 1 cup black beans; 4 teaspoons salt; 4 to 5 lamb's tongues; ½ teaspoon granulated sugar; 1 cup water; 1 cup red wine; 1 teaspoon freshly ground black pepper; 1 onion, chopped; 2 lemons, sliced unpeeled; 1½ quarts beef stock; ½ teaspoon good-quality Madras curry powder

Preparation info

Serves
2
as a Main Course

Difficulty
Easy

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

Ingredients

1 cup black beans
4 teaspoons salt
1 cup

Main course
Gluten-free
Soup

Method

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