Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

November 2018

Mexican Recipes

White Cake Recipes

Emily's White CakeCrisco 1919

Emily's White CakeCrisco 1919 Recipe
1/2 c Crisco 1 1/2 c Sugar 3 c Flour 3 ts Baking powder 1 ts Salt 1 c Water 1 ts Flavorin...

read more

Black Beans In Spicy Tamarind Sauce Recipe

Black Beans In Spicy Tamarind Sauce recipe and other mexican 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 Black Beans In Spicy Tamarind Sauce recipe  PDF


2 c Me ican black beans
2 cc Tamarind pulp (see note)
1/3 c Peanut oil
2 Onions, chopped
2 tb Grated fresh ginger
2 tb Minced garlic
1 ts Powdered hot red chile
peppers 1 ts Freshly ground cumin
1/2 ts Turmeric
1 lg Ripe tomato, finely chopped
2 ts Ground roasted cumin seeds
1 ts Garam masala
Salt to taste 1 c Chopped cilantro leaves
Pick over and wash the beans. Soak them overnight in cold water to cover. Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour. Squeeze the pulp with fingers to e tract as much juice as possible. Strain, pressing the pulp. Discard the residue and reserve the strained juice and pulp. Heat the oil in a heavy, shallow pan. Add the onions and cook, stirring frequently, until they turn almost reddish brown, 10 to 12 minutes. Add the ginger and garlic and cook for 5 minutes longer, stirring constantly and scraping the bottom of the pan. Add the chile pepper, cumin and turmeric, and cook for 10 or 15 seconds. Stir in the tomatoes and let them cook until they form a sauce and fat separates out. Drain the beans and add to the pan along with 2 cups water. Cover and simmer until the beans are almost done. Check the water level from time to time, and if the bbeans look dry, add small amounts of hot water. When the beans have finished cooking, there should be plenty of sauce. Stir in the tamarind, cover and simmer until the beans are very tender. Stir in the roasted cumin seeds, garam masala, salt and 1/2 cup of the cilantro leaves. Cover the pan and let rest for at
least 10 minutes. Reheat and serve garnished with remaining cilantro leaves. NOTE: Tamarind is available in cake form at Indian markets. Adapted from Julie Sahni's Classic Indian Cooking. From San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideburg

Black Beans In Spicy Tamarind Sauce recipe and other mexican 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
330 people have voted
Last Reviewed on 2018-11-22



Thursday, Nov 22 2018 Download & Print Black Beans In Spicy Tamarind Sauce recipe  PDF   Mexican recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Spaghetti Martini

New Cooking Recipes

Chinese Crab Corn Soup
Chinese Crab Corn Soup Recipe


1 (16 Oz.) Pkg. Frozen Whole Corn 1 tb Cornstarch 1/4 c Water 3 cn (10 1/4 Oz.) Chicken Broth 1 ts Gingerroot 1/2 lb Fresh Crabmeat 1/3 c Minced Green Onions 1/2 ts Salt 1/8 ts White Pepper 1 ts Rice Vinegar Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely Chopped. Add Remaining Corn. Stir Well and amp Set Aside. Combine Cornstarch and amp Water in A Small Bowl Stir Well and amp Set Aside. Combine Chicken Broth and amp Gingerroot in A Large Saucepan Bring To A Boil. Add Corn, Cornstarch Mi ture, Creabmeat, Green Onions, Pepper...

Cooking Magazines: Easy Soup Recipes » November 2018   Easy Soup recipes RSS   Thumsb up

Dish Of The Day

Ice Box Cake Dot

Ice Box Cake Dot Recipe
1 3 oz. pkg. INSTANT pudding Mi , any flavor 1 8 oz. tub of Cool Whip Thawed 2 To 3 individual pkgs. ...
read more

Category: » Cake Recipes

View more dishes

>