You are here: Recipes It > Recipes > Asian

Black Beans In Spicy Tamarind Sauce

Ingredients
 

2 cup mexican black beans
2 cc tamarind pulp (see note)
1/3 cup peanut oil
2 onions, chopped
2 tbsp grated fresh ginger
2 tbsp minced garlic
1 tsp powdered hot red chile peppers
1 tsp freshly ground cumin
1/2 tsp turmeric
1 large ripe tomato, finely chopped
2 tsp ground roasted cumin seeds
1 tsp garam masala
1 salt to taste
1 cup chopped cilantro leaves




 
 Advertisements
Preparation
 
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 extract 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 b@beans 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

 

 
Servings: 1

 

 

Also see ...

Blender Sweet Sour Sauce
Put all of the ingredients into a blender container and blend until the pimiento slice and green pepper are finely chopped. Pour into a saucepan and cook and stir the mixture until thickened and bubbly. Cook for 1 minute more. Use as a basting sauce for meat in the last few (Upload by user)

Bok Choy Shitake Mushrooms
Pour one cup boiling water over shitake mushrooms and allow them to sit, covered for 30 minutes. When they are ready add the cornstarch to 1/4 cup of cool water and set aside. Slice the mushrooms into bite sized pieces, removing the stems, and pour the soaking liquid in (Upload by user)

Bok Choy Stir Fry
Heat oil in wok or fry pan. Add salt, bok choy, bean sprouts and snow peas Stir fry 5 7 min. Mix cornstarch, bouillon powder and sugar to gether well and add to vegetables. Stir fry until glazed and thickened.     strongServings: 4/strong (Upload by user)

 Advertisements
Bok Choy With Ginger Vinaigrette
Cut any bok choy that are thicker than 3 inches in half lengthwise; leave smaller ones whole. Arrange as many boy choy on a steaming rack as will fit without crowding. Steam until stocks begin to turn translucent and are soft when pierced (4 to 5 minutes). Lift out and plung (Upload by user)

Bok Choy With Hot Bacon Sauce
Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on serving dish; spoon hot sauce over. Serves 6. Origin: Recipes of British Columbia, Canada. Book Shared by: Sharon Stev (Upload by user)

Bok Choy With White Pork
Slice pork against the grain into thin strips about 2" by 1/2". Seperate outer fleshy stalks from center flower stalk of bok choy. Use center stalk in another stir fry dish or in soup. Wash outer stalks, and diagonally slice into 3" pieces. The meatier ends of the (Upload by user)

Bok Choy
Rince bok choy in cold water. Cut stalks diagonally in 1" pieces and leaves into thin shreds. In a large non stick skillet, heat oil. Add the stems first and saute, tossing, about 2 minutes. Then add garlic, leaves, fructose, soy sauce and sesame oil, and continue cooking o (Upload by user)

Bon Bon Chicken Szechuan
4 c water 1 1/4 lb Chicken; skinned boned 1 Cucumber peeled and : thinly sliced 1/2 ts Salt 4 Bean sheets or 2 oz : noodles 3 c hot water 1/2 ts Peppersalt see below 1/2 ts Garlic minced 2 ts Fresh ginger root minced : SEAS (Upload by user)

Braised Chinese Cabbage
Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice i (Upload by user)

Bori Cha Roasted Unhulled Barley Water Tea
"Koreans are not essentially tea drinkers like the Chinese or Japanese. Upon being seated in a Korean restaurant or home you are more than likely to be served a very pale colored tea prepared from barley. This brew, which has a light earthy flavor, is considered to be a (Upload by user)
TAG: barley, ", water, ,

Bratwurst In Suss Saurer Tunke Sweet Sour Sa
Enter (?), (N)ext Pg, (P)revious Pg, or (M)enu: Page 2 of 3 2 Tbls. all purpose flour 1 cup hot water 2 Tbls. vinegar 2 Tbls. brown sugar 1/4 tsp. salt 1/8 tsp. pepper Put sausage links into a large, cold skillet. Add water. If skillet will not hold entire amount of (Upload by user)
TAG: skillet, links, onion, remove, brown, water, sausage, ,

Rich Chocolate Mousse
Rich Chocolate Mousse
CARROT  WALNUT  CAKE
CARROT WALNUT CAKE
Baked Orzo with Seafood and Feta
Baked Orzo with Seafood and Feta
tuna cornbread casserole
tuna cornbread casserole
Broccoflower Stir Fry
In wok over medium high heat or electric skillet set at 350 degrees, heat oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes, or until gingerroot and shallots are tender crisp, stirring constantly. Add peppers; stir fry 1 minute. Add broccoflower florets; stir fry (Upload by user)
TAG: broccoflower, ,

Broccoli Stir Fry With Soba
1. Slice broccoli on the diagonal for stir frying flowers, stalks and all. 2. Using a small amount of broccoli at a time, stir fry in a little oil, along with scallions, ginger and garlic. 3. Serve as a topping for Japanese soba (buckwheat noodles).   (Upload by user)
TAG: broccoli, ,

Broccoli Stir Fry
Wash broccoli and cut off broccoli flowerets. Slice stems 1/4 inch thick. In large skillet or wok, heat oil; stir fry broccoli 5 minutes until crisp tender. In small bowl, mix soy sauce and cornstarch. Add honey, ginger and hot pepper sauce. Pour over broccoli. Cook until sa (Upload by user)
TAG: broccoli, sauce, ,

Broiled Oriental Swordfish
Combine lemon juice, soy sauce, olive oil, ginger and garlic in a bowl. MArinate swordfish in the mixture for 1 hour in refrigerator, turning occasionally. Remove from marinade and scrape off any ginger or garlic that may cling. Strain marinade, reserving liquid. Preheat bro (Upload by user)
TAG: swordfish, marinade, ,

Brussel Sprout Oriental
Simmer brussel sprouts, covered, in a small amount of salted water for about 8 to 10 minutes or until tender; drain. Add other ingredients and heat. Serve hot. Food Exchange per serving: 1 VEGETABLE EXCHANGE SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by b (Upload by user)
TAG: brussel, ,

         
TAG: beans, water, tamarind, cover, sauce, minutes, ,
Permalink--> In : Recipes  -  Asian