Ingredients
- 5 pitted prunes (dried)
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 drain beans
- 1 if working from fenugreek (whole)
- 950 ml water to high pressure
- 950 ml fressh water
- 350 gr beans (red)
- 60 ml balsamic vinegar
- 30 gr cilantro onion rings for (chopped fresh red garnish)
- 30 gr cilantro
- 4 gr tamarind concentrate
- 3 gr chinese chili
- 2 gr coriander seeds
- 1 gr fenugreek
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.
