You've Got To Be Kidding Beans

Ingredients

1 3/8 cups beans
1 onion
1 carrot
1 celery stalk
5 pitted prunes
1/4 cup balsamic vinegar
2 t tamarind concentrate
1 t chinese chili
3/4 t coriander seeds
1/4 t fenugreek
1/4 cup cilantro onion rings for
4 cups water to high pressure
4 cups fressh water
1 drain beans
1 if working from fenugreek
1/4 cup cilantro

Instructions

NOTES: The official title to this recipe is "Red Beans with Tamarind and Balsamic Vinegar", but I call it "You've Got To Be Kidding Beans".

Here 'tis. I give pressure cooker instructions (what I did, although given it's meant as a cold salad, overnight soaking + slow simmering would help preserve the skins and make it more presentable) as well as the original directions.