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Black Beans in Spicy Tamarind Sauce

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Recipe

 

Yield

1 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups black beans
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2 cc tamarind
(see note)
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cup peanut oil
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2 each onions
chopped
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2 tablespoons ginger
fresh, grated
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2 tablespoons garlic
minced
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1 teaspoon red chile powder
*
1 teaspoon cumin
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½ teaspoon turmeric
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1 large tomatoes
finely chopped
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2 teaspoons cumin seeds
roasted, ground
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1 teaspoon garam masala
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1 x salt
to taste
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1 cup cilantro
chopped
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Ingredients

Amount Measure Ingredient Features
473 ml black beans
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2 cc tamarind
(see note)
* Camera
79 ml peanut oil
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2 each onions
chopped
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3E+1 ml ginger
fresh, grated
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3E+1 ml garlic
minced
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5 ml red chile powder
*
5 ml cumin
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2.5 ml turmeric
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1 large tomatoes
finely chopped
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1E+1 ml cumin seeds
roasted, ground
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5 ml garam masala
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1 x salt
to taste
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237 ml cilantro
chopped
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Directions

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 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 ½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 849g (29.9 oz)
Amount per Serving
Calories 126254% from fat
 % Daily Value *
Total Fat 76g 117%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 37mg 2%
Total Carbohydrate 40g 40%
Dietary Fiber 37g 149%
Sugars g
Protein 74g
Vitamin A 38% Vitamin C 78%
Calcium 25% Iron 72%
* based on a 2,000 calorie diet How is this calculated?
 

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