Lobio Tkemali (Red Beans With Tamarind And Balsa

Directions

1. NOTE: If unable to find Tamarind Concentrate, (Available in Indian or possibly Middle Eastern stores), use plum butter (available in Health Food stores), plus 2 Tb of Fresh Lemon Juice. These are a substitute for the local Georgian Sour Plum paste which is unavailable here.
2. Combine the beans with the onion, carrot, and celery in a soup pot. Add in sufficient water to cover the beans by 3-inches and bring to a boil. Add in the salt, then reduce the heat to low, cover and cook the beans till tender but not mushy, about 55 min or possibly more, depending on the beans. Meanwhile combine the prunes and the balsamic vinegar in a saucepan and simmer for about 15 min. Remove the prunes with a slotted spoon and reserve the vinegar. Finely chop the prunes. Add in the tamarind concentrate to the vinegar and let stand till dissolved, about 10 min. Stir well and set aside. Drain the beans and throw away the onion, carrot, and celery. Place the beans in a serving dish and allow to cold. In a small bowl, whisk together the diluted tamarind mix, the chili paste, and the extra virgin olive oil, blending well. Add in the minced prunes, coriander seeds, and fenugreek, again blending well. Toss the beans with the tamarind mix. Taste and correct the seasoning and stir in the 1/4 c. of cilantro leaves.
3. Chill, covered, for at least 2 hrs before serving. Serve, garnished with the additional cilantro and the onion rings.