| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Russian |
Ethnic, Russian, Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Red Beans, Small Soaked |
|
|
Overnight In Water To |
|
|
Cover Drained |
| 1 |
|
Onion, Peeled |
| 1 |
|
Carrot, Peeled |
| 3 |
|
Celery Rib |
| 1 |
|
Celery Rib, 3-Inch Piece |
|
|
Salt To Taste |
| 5 |
|
Prunes, Dried Pitted |
| 1/4 |
c |
Balsamic Vinegar |
| 2 |
t |
Tamarind Concentrate, OR |
| 2 |
t |
Unsweetened Plum Butter |
| 1 |
t |
Chinese Chili And Garlic |
|
|
Paste |
| 1/3 |
c |
Extra Virgin Olive Oil |
| 3/4 |
t |
Coriander Seeds, Crushed |
| 1/4 |
t |
Fenugreek, Ground |
| 1/4 |
c |
Cilantro Leaves, Finely |
|
|
Chopped And More For The |
|
|
Garnish |
|
|
Red Onion Rings, For Garnish |
INSTRUCTIONS
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
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