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1
Combine the beans with the onion, carrot, and celery in a soup pot.
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2
Add enough water to cover the beans by 3-inches and bring to a boil.
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3
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.
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4
Meanwhile combine the prunes and the balsamic vinegar in a saucepan and simmer for about 15 minutes.
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5
Remove the prunes with a slotted spoon and reserve the vinegar.
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6
Finely chop the prunes.
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7
Add the tamarind concentrate to the vinegar and let stand until dissolved, about 10 minutes.
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8
Stir well and set aside.
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9
Drain the beans and discard the onion, carrot, and celery.
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10
Place the beans in a serving dish and allow to cool.
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11
In a small bowl, whisk together the diluted tamarind mixture, the chili paste, and the olive oil, blending well.
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12
Add the chopped prunes, coriander seeds, and fenugreek, again blending well.
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13
Toss the beans with the tamarind mixture.
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14
Taste and correct the seasoning and stir in the 1/4 cup of cilantro leaves.
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15
Refrigerate, covered, for at least 2 hours before serving.
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16
Serve, garnished with the additional cilantro and the onion rings.
