Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

March 2019

Soup Recipes

Dumpling Recipes

Herb Dumplings

Herb Dumplings Recipe
1 1/2 cups flour sift well 1 tablespoon baking powder 1/2 teaspoon dried thyme crushed 3/...

read more

You'Ve Got To Be Kidding Beans Recipe

You'Ve Got To Be Kidding Beans 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 You'Ve Got To Be Kidding Beans recipe  PDF


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, appro imately 55 minutes.
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 mi ture.
If working from whole fenugreek, grind in coffee grinder to powder. Lightly grind coriander seeds. Add both to vinegar mi ture. Mi well.
Combine beans and vinegar mi ture. Chill for 2 hours. When ready to serve, mi in 1/4 cup cilantro and top with sliced red onion.
Source:Please to the Table
NOTES: 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.

You'Ve Got To Be Kidding Beans 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: 4.0 Rating 4.0
453 people have voted
Last Reviewed on 2019-03-21



Thursday, Mar 21 2019 Download & Print You'Ve Got To Be Kidding Beans recipe  PDF   Soup recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Chocolate Raspberry Cheesecake2

New Cooking Recipes

Anise PineNut Cookies
Anise PineNut Cookies Recipe


1/2 Unsalted butter softened 1/4 c Vegetable shortening 1/3 c Confectioner's sugar 1/4 c Granulated sugar 1 ts Vanilla 1 c Plus 2 tbsp flour 1/2 ts Salt 1/4 ts Baking powder 1/2 ts Aniseed 3/4 c Pine nuts lightly toasted Recipe by: DHD Using electric mi er, cream together the butter, shortening, and the sugars until the mi ture is light and fluffy. Beat in the vanilla. In another bowl whisk together the flour, salt and baking powder, and add the flour to the butter mi ture. Process the aniseed and 1/2 cup of the cooled pine nuts to a fine grind, and add to th...

Cooking Magazines: Best Cookie Recipes » March 2019   Best Cookie recipes RSS   New

Dish Of The Day

Yeola's Bread Pudding

Yeola's Bread Pudding Recipe
10 Slices stale bread 3 Eggs, beaten 2 c Sugar 1/2 c Oleo 1 c Raisins 1 c Pecan pieces 1 ...
read more

Category: » Butternut Squash Recipes

View more dishes

>