Print Options:
Font Size
Font Style
Page Size

Shopping List Only
Color

Design:
No DesignImage1Image2Image3Image4Image5Image6Image7Image8Image9Image10Image11

Note: if the design does not show up when you print, check your printer settings for "allow background printing"



Go Click to print Click To Print
Return To Recipe Return to Recipe
Add Your Own Notes



CDKitchen

Black Beans In Spicy Tamarind Sauce
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4    |   Ready In: > 5 hrs

Ingredients:
2 cups black beans
1/2 teaspoon tamarind pulp (see note)
2 cups hot water
1/3 cup peanut oil
2 onions, chopped
2 tablespoons grated fresh ginger root
2 tablespoons minced garlic
1 teaspoon powdered red hot chili peppers
1 teaspoon freshly ground cumin
1/2 teaspoon turmeric
1 large ripe tomato, finely chopped
2 cups water
2 teaspoons ground roasted cumin seeds
1 teaspoon garam masala
salt, to taste
1 cup chopped fresh cilantro leaves

Directions:
Pick over and wash the beans. Soak them overnight in cold water to cover.

Soak the tamarind pulp in 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 chili pepper, cumin and turmeric. 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 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 half of the cilantro leaves. Cover the pan and let rest for at least 10 minutes.

Reheat and serve garnished with remaining cilantro leaves.

Cook's Notes: Tamarind is available in cake form at Indian markets.

Recipe Location: https://www.cdkitchen.com/recipes/recs/2611/Black-Beans-In-Spicy-Tamarind-110677.shtml
Recipe ID: 81550
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.