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Ingredients
|
Quantity
|
|
Red beans – small, soaked overnight
in water to cover – drained
|
1 1/3 cups
|
|
Medium onion – peeled
|
1
|
|
Medium carrots – peeled
|
1
|
|
Celery rib
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3
|
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Celery rib 3” piece
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1
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|
Salt
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to taste
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Prunes – dried, pitted
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5 large
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|
Balsamic vinegar
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¼ cup
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|
Tamarind concentrate
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2 tsp
|
|
Or
|
|
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Unsweetened plum butter
|
2 tsp
|
|
Chinses chilli and garlic paste
|
1 tsp
|
|
Extra virgin olive oil
|
1/3 cup
|
|
Coriander seeds – crushed
|
¾ tsp
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|
Fenugreek – ground
|
¼ tsp
|
|
Cilantro leaves – finely chopped and more
for the garnish
|
¼ cup
|
|
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 ¼ cup
of cilantro leaves. Refrigerate, covered, for at least 2 hours before serving. Serve,
garnished with the additional cilantro and the onion rings.
