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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