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.