Smoky Black Beans With Grilled Lamb

• 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

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.
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.
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.
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.
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.
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.
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.
8. Spoon bean mixture into 4 wide soup bowls. Top each with a lamb chop, and garnish with marjoram sprigs.

black beans, onions, cilantro, serrano chili, garlic, ground cumin, oregano, beef, bacon, red wine, tomatoes, marjoram, balsamic vinegar, salt, loin chops

Taken from www.myrecipes.com/recipe/smoky-black-beans-with-grilled-lamb (may not work)