Black Beans In Spicy Tamarind Sauce
Serving Size : 1
Ingredients for prepare Black Beans In Spicy Tamarind Sauce
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | Mexican black beans |
| 1/2 | teaspoon | tamarind pulp - (see note) |
| 1/3 | cup | peanut oil |
| 2 | | onions - chopped |
| 2 | tablespoons | grated fresh ginger |
| 2 | tablespoons | minced garlic |
| 1 | teaspoon | powdered hot red chile - peppers |
| 1 | teaspoon | freshly ground cumin |
| 1/2 | teaspoon | turmeric |
| 1 | large | ripe tomato - finely chopped |
| 2 | teaspoons | ground roasted cumin seeds |
| 1 | teaspoon | garam masala |
salt to taste
black beans in spicy tamarind sauce |
| 1 | cup | chopped cilantro leaves |
recipe Black Beans In Spicy Tamarind Sauce
Pick over and wash the beans. Soak them overnight in cold
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water to cover. Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl
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for at least 1 hour. Squeeze the pulp with fingers to extract as
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much juice as possible. Strain, pressing the pulp. Discard the residue and
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reserve the strained juice and pulp. Heat the oil in a heavy, shallow pan.
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Add the onions and cook, stirring frequently, until they turn almost reddish
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brown, 10 to 12 minutes. Add the ginger and garlic and cook for 5 minutes longer,
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stirring constantly and scraping the bottom of the pan. Add the chile
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pepper, cumin and turmeric, and cook for 10 or 15 seconds. Stir in the tomatoes and let them cook until
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they form a sauce and fat separates out. Drain the beans and add to the pan along
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with 2 cups water. Cover and simmer until the beans are almost done. Check the water level from
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time to time, and if the beans look dry, add small amounts of hot water. When the beans
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have finished cooking, there should be plenty of sauce. Stir in the
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tamarind, cover and simmer until the beans are very tender. Stir in the roasted cumin seeds, garam masala,
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salt and 1/2 cup of the cilantro leaves. Cover the pan and let rest
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for at least 10 minutes. Reheat and serve garnished with remaining cilantro leaves. NOTE:
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Tamarind is available in cake form at Indian markets. Adapted from Julie Sahni's "Classic Indian Cooking." From San Francisco
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Chronicle, 12/7/88.
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