Lobio Tkemali (Red Beans W/tamarind and Balsa

Title:
Lobio Tkemali (Red Beans W/tamarind and Balsa

Yield:
6 Servings

Categories:
Vegetables,
Russian,
Side
Dishes,
Ethnic




Ingredients:





 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini