What do Sean Bean, a monk, and the bubonic plague have in common? They’re all part of an apocalyptic medieval world in the upcoming chiller, “Black Death.”

The Hollywood Reporter is reporting (as well they should!) that Sean Bean (LOTR, The Hitcher, Silent Hill), Lena Heady (300, Sarah Connor Chronicles) and Rupert Friend will be starring in Ecosse Films' Black Death!

Lena Headey is set to star against Sean Bean (Lord of the Rings) and Rupert Friend in a supernatural chiller called Black Death directed by Geoff Sax for Ecosse Films...

Try this delicious high fiber recipe on for size...

First she brought us The Black Book of Hollywood Beauty Secrets, and now she’s letting us in on superstar dieting tricks in her new book The Black Book of Hollywood Diet Secrets with co-author Cindy Pearlman. All our favorite celebs are spilling the beans: Oprah, Demi, Gwyneth, even our favorite supermodel Mom, Heidi Klum!

Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as in the production of doubanjiang, other varieties of beans such as broad beans, may also be used.The pastes are usually savory, but may also be spicy, and are used as a condiment to flavor foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan, to reddish brown and dark brown. The differences in colour are due to different production methods such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauchu) before being ground.Fermented bean pastes are sometimes the starting material used in producing soy sauces such as Joseon ganjang or tamari, or an additional product created from the same fermented mass.Due to the protein content of the beans, the fermentation process releases a large amount of free amino acids, which when combined with the large amounts of salt used in its production, produces a highly umami product. This is particularly true with miso, which can be used as the primary ingredient in certain dishes such as miso soup.