Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

June 2019

Soup Recipes

Chocolate Cake Recipes

JackOLantern Chocolate Cake

JackOLantern Chocolate Cake Recipe
PATTI VDRJ67A 2 c Cake Flour sifted 1 t Soda 1/2 ts Salt P...

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: 5.0 Rating 5.0
239 people have voted
Last Reviewed on 2019-06-26



Wednesday, Jun 26 2019 Download & Print You'Ve Got To Be Kidding Beans recipe  PDF   Soup recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Three Beans In Lettuce Parcels

New Cooking Recipes

Harvest Sugar Cookies
Harvest Sugar Cookies Recipe


3/4 c Butter or margarine softene 1 c Sugar 2 Eggs 1 ts Vanilla e tract 2 3/4 c All purpose flour 1 ts Baking powder 1/2 ts Salt Frosting or additional sugar Recipe by: TASTE OF HOME OCT/NOV 95 In a mi ing bowl, cream butter and sugar. Add eggs and vanilla beat until light and fluffy. Combine flour, baking powder and salt gradually add to creamed mi ture and mi well. chill for 1 hour or until firm. On a lightly floured surface, roll the dough to 1/4 thickness. Cut with pumpkin or leaf cookie cutters or others of your choice. Using a floured spatula, place cookies...

Cooking Magazines: Butter Cookie Recipes » June 2019   Butter Cookie recipes RSS   New

Dish Of The Day

Spicy Homemade Sausage

Spicy Homemade Sausage Recipe
10 lb Ground pork 10 tb Lawry's seasoning salt 4 1/2 tb White pepper 2 ts Marjoram 2 ts Savory ...
read more

Category: » Pork Tenderloin Recipes

View more dishes

>