Recipe via Meal-Master (tm) v8.02
Title: LOBIO TKEMALI (RED BEANS W/TAMARIND
AND BALSA
Categories: Vegetables, Russian, Side dish, Ethnic
Yield: 6 servings
1 1/3 c Red Beans; Small, Soaked
-Overnight In
Water To
-Cover,
Drained
1 md Onion; Peeled
1 md Carrot; Peeled
3 Celery Rib
1 Celery Rib; 3-Inch
Piece
Salt To Taste
5 lg Prunes; Dried, Pitted
1/4 c Balsamic Vinegar
2 ts Tamarind Concentrate; OR
2 ts Unsweetened Plum Butter
1 ts Chinese Chili And Garlic
-Paste
1/3 c Extra Virgin Olive Oil
3/4 ts Coriander Seeds; Crushed
1/4 ts Fenugreek; Ground
1/4 c Cilantro Leaves; Finely
-Chopped And
More For The
-Garnish
Red Onion
Rings; For Garnish
NOTE: If unable to find Tamarind Concentrate,
(Available in Indian or Middle Eastern stores), use
plum butter (available in Health Food stores), plus 2
Tb of Fresh Lemon Juice. These are a substitute for
the local Georgian Sour Plum paste that is unavailable
here.
Combine the beans with the onion, carrot, and celery
in a soup pot. Add enough water to cover the beans by
3-inches and bring to a boil. Add the salt, then
reduce the heat to low, cover and cook the beans until
tender but not mushy, about 55 minutes or more,
depending on the beans. Meanwhile combine the prunes
and the balsamic vinegar in a saucepan and simmer for
about 15 minutes. Remove the prunes with a slotted
spoon and reserve 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. Drain the beans and discard the
onion, carrot, and celery. Place the beans in a
serving dish and allow to cool. In a small bowl, whisk
together the diluted tamarind mixture, the chili
paste, and the olive oil, blending well. Add the
chopped prunes, coriander seeds, and fenugreek, again
blending well. Toss the beans with the tamarind
mixture. Taste and correct the seasoning and stir in
the 1/4 cup of cilantro leaves. Refrigerate, covered,
for at least 2 hours before serving. Serve, garnished
with the additional cilantro and the onion rings.
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