VOLUME 1 - Kilimanjaro Foods

Lobio Tkemali (Red Beans W/Tamarind And Balsamic Vinegar)
1 1/3 c red beans,small, soaked-overnight
1 md onion,peeled
1 md carrot,peeled
celery rib
celery rib,3-inch piece
salt,To Taste
lg prunes,dried, pitted
1/4 c balsamic vinegar
t tamarind concentrate,or
t unsweetened plum butter
t chinese chili and garlic
-paste
1/3 c extra virgin olive oil
3/4 t coriander seeds,crushed
1/4 t fenugreek,ground
1/4 c cilantro leaves,finely
-chopped and more f
1 red onion rings,for garnish
NOTE: If unable to find Tamarind Concentrate, (Available in Indian or
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 that is unavailable here.
Combine the beans with the onion, carrot, and celery in a soup pot.
Add enough water to cover the beans by 3-inches and bring to a boil.
Add the salt, then reduce the heat to low, cover and cook the beans
until tender but not mushy, about 55 minutes or more, depending on
the beans. Meanwhile combine the prunes and the balsamic vinegar
in a saucepan and simmer for about 15 minutes. Remove the prunes
with a slotted spoon and reserve the vinegar. Finely chop the prunes.
Add the tamarind concentrate to the vinegar and let stand until
dissolved, about 10 minutes. Stir well and set aside. Drain the
beans and discard the onion, carrot, and celery. Place the beans in a