Lobio Tkemali (Red Beans with Sour Plums and Balsamic Vinegar)
Lobio Tkemali (Red Beans with Sour Plums and Balsamic Vinegar) is a traditional Georgian recipe for a classic vegetarian dish of red beans cooked with vegetables served in a sauce made from sour plums (or tamarind) with olive oil and spices and which is typically served chilled. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Red Beans with Sour Plums and Balsamic Vinegar (Lobio Tkemali).
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Ingredients:
200g small red beans, soaked overnight
1 medium onion, peeled
1 medium carrot, peeled
3 celery stick
7.5cm length of celery stick
salt, to taste
5 large dried, pitted, prunes
60ml balsamic vinegar
2 tsp sour plum paste (or use tamarind concentrate [or 2 tsp unsweetened plum butter + 2 tbsp lemon juice])
1 tsp Chinese chilli and garlic paste
80ml extra-virgin olive oil
3/4 tsp coriander seeds, crushed
1/4 tsp ground fenugreek seeds
3 tbsp coriander (cilantro) leaves, finely chopped (plus more to garnish)
1 red onion, sliced into rings, for garnish
Method:
Combine the beans with the onion, carrot and celery in a large soup pot. Add enough water to cover the bean mix by 8cm then bring the contents of the pan to a boil. Add the salt and reduce the heat to a low simmer. Cover and cook the beans for about 1 hour, or until tender and very mushy.
Meanwhile, combine the prunes and the balsamic vinegar in a saucepan and simmer for about 15 minutes. Remove the prunes from the liquid with a slotted spoon (reserve the vinegar). Finely chop the prunes and add the sour plum paste to the vinegar remaining in the pan. Set aside until the paste has dissolved (about 10 minutes) then stir thoroughly and set aside.
Drain the beans and discard the onion, carrot and celery. Place the beans in a serving dish and set aside to cool. Meanwhile, in a small bowl whisk together the diluted tamarind mixture, chilli and garlic paste and the olive oil, ensuring that you blend them thoroughly. Add the chopped prunes, coriander seeds and fenugreek, blending them in well.
Toss the beans with the resultant tamarind mixture. Adjust the seasonings to taste then stir in the coriander leaves. Cover and refrigerate for at least two hours before serving.
Garnish with additional coriander leaves and onion rings immediately prior to serving.
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