Name: Black Beans in Spicy Tamarind Sauce
Ingredients: 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

It is easy to praise the Lord from the heights of His love, but it is rich to worship Him from the depths of His love. If you are in a time of testing or trial may I encourage you today to stop and worship the Lord. Find comfort in His word and in the obedience that comes from surrendering our will and rights to Him. Job prayed in the course of his trials, "Though He may slay me, I will hope in Him." Our Lord is sovereign – He is in control of all things. There is mercy in the wilderness dear friend. Come to Christ Jesus today, worship Him in spirit and truth, and drink of His mercy as He molds you to Himself.

Steve Camp

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Indian	Indian, Vegetables, Ceideburg 2	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”