MEXICAN BLACK BEAN SOUP WITH LAMB 2 cups dried black beans 10 cups water 400g whole piece boneless lamb shoulder, halved 1 small leek, finely chopped 1 small carrot, finely chopped 1 1/2 cups lamb or beef stock 1 tablespoon olive oil 3 cloves garlic, crushed 1 small Spanish onion, finely chopped 1 small red bell pepper, finely chopped 2 teaspoons ground cumin 1 cup lime juice 1/3 cup dry sherry 1/4 cup balsamic vinegar 1 medium tomato, seeded, chopped 1 tablespoon salt

Cover beans with cold water in large bowl; stand overnight.

Drain the beans, then rinse under cold water; drain again. Bring 8 cups of the water to boil in large pan. Add lamb; simmer, covered, about 1 1/2 hours or until tender. Strain lamb over medium bowl; reserve liquid. Place cooled lamb in separate large bowl; using fork, shred finely.

Return reserved cooking liquid to same pan with beans, leek, carrot, stock and remaining 2 cups water. Bring to boil; simmer, uncovered, about 1 hour or until beans are tender. Remove from heat.

Heat oil in small pan; cook garlic, onion, bell pepper and cumin, stirring, until onion is soft. Add to bean mixture with juice, sherry, vinegar, tomato, salt and shredded lamb.

Blend or process half the bean soup, in batches, until almost smooth; return to same pan with remaining soup and simmer until heated through.

Serves 6.

NOTE: Soup can be made a day ahead. Cover; refrigerate overnight.

Dried black beans are also called turtle beans; these full-flavored dried beans bear no resemblance to the fermented soy beans, also known as black beans, that are commonly used in Chinese cooking.

Per serving: 7g fat, 336 calories.

[Simply Lite Food, A Collection Of SimplyLite's Best Recipes]