Ingredients

  • 1 ⅓ cups red beans small, soaked overni
  • 1 onion halved
  • 1 carrot peeled
  • 1 celery
  • salt
  • 5 prunes pitted
  • ¼ cup balsamic vinegar
  • 2 teaspoons tamarind pulp
  • 1 teaspoon chinese chili and garlic paste
  • ⅓ cup extra virgin olive oil
  • ¾ teaspoon coriander seed crushed
  • ¼ teaspoon ground fenugreek
  • ¼ cup cilantro chopped
  • red onion rings for garnish

Directions

1. Combine the beans with the onion, carrot, celery in a soup pot. Add enough water to cover the beans by 3 inches and bring to a boil. Add salt, then reduce the heat to low, cover, and cook the beans until tender but not mushy, about 55 minutes or more.
2. Meanwhile, combine the prunes and balsamic vinegar in a nonreactive small saucepan and simmer for about 15 minutes. Remove the prunes with a slotted spoon, reserving the vinegar. Finely chop the prunes. Add the tamarind concentrate to the vinegar and let stand until dissolved, about 10 minutes. Stir well and set aside.
3. Drain the beans and discard the onion, carrot, and celery. Place the beans in a serving dish and allow them to cool.
4. In a small bowl, whisk together the diluted tamarind mixture, the chili paste, and the olive oil. Add the chopped prunes, coriander seeds and fenugreek.
5. Toss the beans with tamarind mixture. Taste and correct the seasoning and stir in the 1/4 cup cilantro. Refrigerate, covered, for at least 2 hours before serving. Serve garnished with the additional cilantro and the onion rings.

Notes
Serving Ideas:Original serves 6.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadRed Beans with Tamarind and Balsamic Vinegar. To import, drag image to your MacGourmet recipe box.