Lobio tkemali (red beans w/tamarind & balsa
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Lobio tkemali (red beans w/tamarind & balsa
  Beans    Vegetables    Russian    Side dish  
Last updated 6/12/2012 1:27:38 AM. Recipe ID 62626. Report a problem with this recipe.
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      Title: Lobio tkemali (red beans w/tamarind & 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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Recipe ID 62626 (Apr 03, 2005)

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