Black beans in spicy tamarind sauce
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Black beans in spicy tamarind sauce
  Beans    Spicy    Indian    Sauces    Vegetables  
Last updated 6/12/2012 1:01:11 AM. Recipe ID 24508. Report a problem with this recipe.
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      Title: Black beans in spicy tamarind sauce
 Categories: Indian, Vegetables, Ceideburg 2
      Yield: 1 Servings
 
      2 c  Mexican black beans
      2 cc Tamarind pulp (see note)
    1/3 c  Peanut oil
      2    Onions, chopped
      2 tb Grated fresh ginger
      2 tb Minced garlic
      1 ts Powdered hot red chile
           -peppers
      1 ts Freshly ground cumin
    1/2 ts Turmeric
      1 lg Ripe tomato, finely chopped
      2 ts Ground roasted cumin seeds
      1 ts Garam masala
           Salt to taste
      1 c  Chopped cilantro leaves
 
  Pick over and wash the beans.  Soak them overnight in cold water to
  cover.
  
  Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for
  at least 1 hour.  Squeeze the pulp with fingers to extract as much
  juice as possible.  Strain, pressing the pulp.  Discard the residue
  and reserve the strained juice and pulp.
  
  Heat the oil in a heavy, shallow pan.  Add the onions and cook,
  stirring frequently, until they turn almost reddish brown, 10 to 12
  minutes. Add the ginger and garlic and cook for 5 minutes longer,
  stirring constantly and scraping the bottom of the pan.  Add the
  chile pepper, cumin and turmeric, and cook for 10 or 15 seconds. Stir
  in the tomatoes and let them cook until they form a sauce and fat
  separates out.
  
  Drain the beans and add to the pan along with 2 cups water.  Cover and
  simmer until the beans are almost done.  Check the water level from
  time to time, and if the b@beans look dry, add small amounts of hot
  water.
  
  When the beans have finished cooking, there should be plenty of
  sauce. Stir in the tamarind, cover and simmer until the beans are
  very tender. Stir in the roasted cumin seeds, garam masala, salt and
  1/2 cup of the cilantro leaves.  Cover the pan and let rest for at
  least 10 minutes. Reheat and serve garnished with remaining cilantro
  leaves.
  
  NOTE:  Tamarind is available in cake form at Indian markets.
  
  Adapted from Julie Sahni's "Classic Indian Cooking."
  
  From San Francisco Chronicle, 12/7/88.
  
  Posted by Stephen Ceideburg
 




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Recipe ID 24508 (Apr 03, 2005)

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