Cooking Index - Cooking Recipes & IdeasLobio Tkemali (Red Beans W/Tamarind And Balsamic Vinegar) Recipe - Cooking Index

Lobio Tkemali (Red Beans W/Tamarind And Balsamic Vinegar)

Cuisine: Indian
Type: Vegetables
Courses: Dressings
Serves: 6 people

Recipe Ingredients

1 1/3 cups 213g / 7.5ozRed beans - small, soaked
  - overnight in water to- cover drained
1   Onion - peeled (medium)
1   Carrot - peeled (medium)
3   Celery rib
1   Celery rib - 3-inch piece
  Salt to taste
5   Prunes - dried, pitted (large)
1/4 cup 59mlBalsamic vinegar
2 teaspoons 10mlTamarind concentrate - or
2 teaspoons 10mlUnsweetened plum butter
1 teaspoon 5mlChinese chili and garlic paste
1/3 cup 78mlExtra virgin olive oil
3/4 teaspoon 3.8mlCoriander seeds - crushed
1/4 teaspoon 1.3mlFenugreek - ground
1/4 cup 4g / 0.1ozCilantro leaves - finely
  - chopped and more for the
  - garnish
  Red onion rings - for garnish

Recipe 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.

Danbir Sra


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