Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Soup Recipes

Oatmeal Recipes

Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls Recipe
1 pk Active dry yeast OR 1 tb Active dry yeast, bulk 1/4 c Warm water (110 115F) 1/2 c Milk, luke...

read more

Lobio Tkemali Red Beans wTamarind and Balsamic Vinegar Recipe

Lobio Tkemali Red Beans wTamarind and Balsamic Vinegar recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lobio Tkemali Red Beans wTamarind and Balsamic Vinegar recipe  PDF


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 E tra 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 mi ture, 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 mi ture. 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.

Lobio Tkemali Red Beans wTamarind and Balsamic Vinegar recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
329 people have voted
Last Reviewed on 2019-02-21



Thursday, Feb 21 2019 Download & Print Lobio Tkemali Red Beans wTamarind and Balsamic Vinegar recipe  PDF   Soup recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Hungarian Barley Stew

New Cooking Recipes

Dr Pepper Glazed Pecans
Dr Pepper Glazed Pecans Recipe


1/2 tb Butter or margarine 1/2 c Of Dr. Pepper 1 c Pecan halves Melt butter in small sauce pan and add Dr. Pepper, bring To simmering point. Add pecans and simmer for 15 minutes Or until Dr. Pepper evaporates stirring frequently. Pour Pecans over cookie sheet and bake in 275 degree oven for 40 Minutes or until crisp or turning at least every 10 minutes while baking. ...

Cooking Magazines: Best Cookie Recipes » February 2019   Best Cookie recipes RSS   Thumsb up

Dish Of The Day

Macaroni and NoCheese

Macaroni and NoCheese Recipe
1 Butternut squash unpeeled, cut into 2 inch cubes, seeds removed 1/4 c White miso 1/4 c w...
read more

Category: » Butternut Squash Recipes

View more dishes

>