-
1
Combine onion, celery, carrots, and beans in a soup pot.
-
2
Add enough water to cover beans by 3 inches.
-
3
Bring to a boil, reduce heat, and simmer until beans are tender but not mushy, approximately 55 minutes.
-
4
If using a pressure cooker and non-soaked beans, bring beans and 4 cups of water to high pressure for 1 minutes, remove from heat and let sit for 10 minutes.
-
5
Open, drain beans.
-
6
Return beans to pressure cooker, add onions, celery, carrot, and 4 cups fressh water.
-
7
Bring to high pressure for 15 minutes.
-
8
Turn off heat, bring pot to sink and run under cold water to reduce pressure.
-
9
Open and check beans to see if they are fully cooked.
-
10
If not, simmer uncovered until done.
-
11
Drain beans and remove onion, celery, and carrot.
-
12
Meanwhile, combine prunes and balsamic vinegar in nonreactive pan and simmer for 15 minutes (don't boil hard).
-
13
Remove prunes and chop finely.
-
14
Add prunes back to vinegar.
-
15
Add tamarind concentrate and chili-garlic paste to prune-vinegar mixture.
-
16
If working from whole fenugreek, grind in coffee grinder to powder.
-
17
Lightly grind coriander seeds.
-
18
Add both to vinegar mixture.
-
19
Mix well.
-
20
Combine beans and vinegar mixture.
-
21
Chill for 2 hours.
-
22
When ready to serve, mix in 1/4 cup cilantro and top with sliced red onion.
