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kidding-beans recipe

Date:    Wed, 25 Jan 95 15:31:15 PST
 From:    Michelle Dick (artemis)
 From _Please to the Table_
 The official title to this recipe is "Red Beans with Tamarind and
 Balsamic Vinegar", but I call it "You've Got To Be Kidding Beans".
 Here 'tis. I give pressure cooker instructions (what I did, although
 given it's meant as a cold salad, overnight soaking + slow simmering
 would help preserve the skins and make it more presentable) as well as
 the original directions.
 1 1/3 cups small red beans (I'm sure red kidney beans would be fine)
 1 onion, peeled
 1 carrot, peeled and coarsely chopped
 1 celery stalk and coarsely chopped
 5 pitted dried prunes
 1/4 cup balsamic vinegar
 2 t tamarind concentrate
 1 t Chinese chili and garlic paste
 3/4 t coriander seeds
 1/4 t fenugreek
 1/4 cup chopped fresh cilantro
 Red onion rings for garnish
 If not using a pressure cooker, soak beans overnight and drain.
 Combine onion, celery, carrots, and beans in a soup pot.  
 Add enough water to cover beans by 3 inches.  Bring to a boil, reduce
 heat, and simmer till beans are tender but not mushy, approximately 55
 If using a pressure cooker and non-soaked beans, bring beans and 4
 cups of water to high pressure for 1 minutes, remove from heat and let
 sit for 10 minutes.  Open, drain beans.  Return beans to pressure
 cooker, add onions, celery, carrot, and 4 cups fressh water.  Bring to
 high pressure for 15 minutes.  Turn off heat, bring pot to sink and
 run under cold water to reduce pressure.  Open and check beans to see
 if they are fully cooked.  If not, simmer uncovered until done.
 Drain beans and remove onion, celery, and carrot.
 Meanwhile, combine prunes and balsamic vinegar in nonreactive pan and
 simmer for 15 minutes (don't boil hard). Remove prunes and chop
 finely.  Add prunes back to vinegar.  Add tamarind concentrate and
 chili-garlic paste to prune-vinegar mixture.
 If working from whole fenugreek, grind in coffee grinder to powder.
 Lightly grind coriander seeds.  Add both to vinegar mixture.  Mix
 Combine beans and vinegar mixture.  Chill for 2 hours.  When ready to
 serve, mix in 1/4 cup cilantro and top with sliced red onion.
 kwvegan vegan