Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Mexican Recipes

Lemon Cake Recipes

Lady Bird Johnson's Famous Lemon Cake

Lady Bird Johnson's Famous Lemon Cake Recipe
3/4 c Butter or margarine 1 1/2 c Sugar 8 Egg yolks 1 1/2 c Cake flour 3 ts Baking powder 1/...

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: 3.5 Rating 3.5
845 people have voted
Last Reviewed on 2019-02-15



Friday, Feb 15 2019 Download & Print Black Beans In Spicy Tamarind Sauce recipe  PDF   Mexican recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Buffalo Chicken Strips

New Cooking Recipes

Chocolate Chip Sponge Cake
Chocolate Chip Sponge Cake Recipe


10 Eggs separated 1/2 c Cake meal 1 1/2 c Sugar 1/4 c Potato starch 8 oz Semi sweet chocolate chips grated In a separate bowl, beat egg whites and 2 T. (from the 1 1/2 cups) sugar until stiff peaks form. Beat egg yolks until lemony, adding remaining sugar gradually. Sift together cake meal and potato starch. Fold into egg whites, alternating with egg yolk mi ture. Fold in grated chocolate chips. Bake at 350 for about 50 55 minutes in a tube pan or a bundt pan. Invert and cool before removing from pan. ...

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

Dish Of The Day

Breakfast Volcanos

Breakfast Volcanos Recipe
1 c Mock Hollandaise Sauce 2 tb Chopped onion(optional) 2 tb Chop.green pepper(optional) 1 c Egg s...
read more

Category: » Low Carb Recipes

View more dishes

>