🫙 From the Spice Rack
Black Beans In Spicy Tamarind Sauce
2 c Mexican black beans 2 cc Tamarind pulp (see note) 1/3 c Peanut oil 2 Onions, chopped 2 tb Grated fresh ginger 2 tb Minced garlic 1 ts Powdered hot red chile -peppers 1 ts Fresh...
mexicanmaineasy
Ingredients8 items
Ingredients
- 2c mexican black beans
- 2cc tamarind pulp (see note)
- 1/3c peanut oil
- 2onions, chopped
- 2tb grated fresh ginger
- 2tb minced garlic
- 1ts powdered hot red chile
- 1/2ts turmeric
Directions
- 1
2 c Mexican black beans 2 cc Tamarind pulp (see note) 1/3 c Peanut oil 2 Onions, chopped 2 tb Grated fresh ginger 2 tb Minced garlic 1 ts Po
- 2
Soak them overnight in cold water to cover
- 3
Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour
- 4
Squeeze the pulp with fingers to extract as much juice as possible
- 5
Strain, pressing the pulp
- 6
Discard the residue and reserve the strained juice and pulp
- 7
Heat the oil in a heavy, shallow pan
- 8
Add the onions and cook, stirring frequently, until they turn almost reddish brown, 10 to 12 minutes