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  Added: May 11, 2006  •  Visited (253)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Red Beans With Plum Sauce
(Lobio Tkemali)
What You Need:
  • ½ teaspoon finely chopped fresh basil, or substitute ¼ teaspoon crumbled dried basil
  • 2 teaspoons finely chopped coriander (cilantro), or substitute 3 teaspoons finely chopped Italian parsley
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon finely chopped garlic
  • 3 tablespoons damson plum jam
  • ½ teaspoon red wine vinegar
  • 1 cup red kidney beans (see Lobio) cooked and cooled, or substitute 2 cups canned red kidney beans, drained and washed under cold running water

  • How To Cook:
    1. Combine the basil, ½ teaspoon of the coriander or 1 teaspoon of the parsley, cayenne pepper, salt and garlic in a large bowl and mash to a paste with the back of a large wooden spoon.

    2. Combine the jam and vinegar in a 1-quart enameled or stainless-steel sauce-pan and, stirring constantly, bring to a boil over high heat and continue to boil until the jam has dissolved.

    3. With the back of a wooden spoon, rub the mixture through a fine sieve set over a small bowl. Beat it into the herb-and-garlic paste, a tablespoon at a time.

    4. Add the beans and toss together gently until the beans are coated with the sauce. Taste for seasoning. Let the beans rest at room temperature for 2 or 3 hours, or cover with plastic wrap and refrigerate overnight.

    5. Serve the Lobio Ttkemali at room temperature, sprinkled with the remaining chopped coriander or parsley.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Middle East » Georgia
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Fruits » Plum
    Dish » Sauces & Condiments



     

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