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Lobio Tkemali

 

82

Yield

6

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 ⅓ cups red beans
1 medium onions
peeled
1 medium carrots
peeled
3 each celery stalks
5 large prunes
pitted
*
¼ cup balsamic vinegar
2 teaspoons butter
cup olive oil, extra-virgin
¾ teaspoon coriander seeds
crushed
*
¼ teaspoon fenugreek
ground
*
¼ cup cilantro
chopped

Directions

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 serving dish and allow to cool.

In a small bowl, whisk together the diluted tamarind mixture, the chili paste, and the olive oil, blending well.

Add the chopped prunes, coriander seeds, and fenugreek, again blending well.

Toss the beans with the tamarind mixture.

Taste and correct the seasoning and stir in the ¼ cup of cilantro leaves.

Refrigerate, covered, for at least 2 hours before serving.

Serve, garnished with the additional cilantro and the onion rings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 19064% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 230mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 19%
Sugars g
Protein 7g
Vitamin A 37% Vitamin C 5%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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