Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Soup Recipes

Cream Cake Recipes

Christmas Cream Cake

Christmas Cream Cake Recipe
CAKE 5 Eggs separated 1 Stick b...

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
203 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print You'Ve Got To Be Kidding Beans recipe  PDF   Soup recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Baked Indian Pudding Ai

New Cooking Recipes

Peppermint Cake
Peppermint Cake Recipe


2 c Cake flour sifted 1 ts Baking soda 1/3 c Vegetable shorting softened 1/4 c Granulated sugar replacement 1 Egg 2 oz Baking chocolate melted 1/2 ts Peppermint oil 2 ts Vanilla e tract 1/2 c Unflavored milk 1/4 c Skim milk Sift flour, baking soda and salt together. Cream shortening and sugar replacement unitl light and fluffy. Add egg and beat well. Add chocolate, peppermint oil and vanilla and blend thoroughly. Beat in yogurt. Add flour mi ture and milk alternately in small amounts. Beat well after each addition. Pour batter into two well greased 9 in...

Cooking Magazines: Birthday Cake Recipes » January 2019   Birthday Cake recipes RSS   Thumsb up

Dish Of The Day

Impossible Pumpkin Pie 2

Impossible Pumpkin Pie 2 Recipe
16 oz Pumpkin 12 oz Evaporated milk 2 tb Butter or 2 tb margarine 2 Egg 3/4 c Sugar ...
read more

Category: » Bisquick Recipes

View more dishes

>