Black beans may not be the most flavorful of all legumes but their cooking broths are among the richest and creamiest, inviting all varieties of vegetables, herbs and spices to join in to make warm, tasty and colorful sauces. Tamarind and dry-roasted cumin combine to lend the sauce in this Indian-style black bean chili a lovely and unique sweet and sour but smoky blend of flavors.
The instruction here for a 1-inch piece of tamarind pulp is based on the cake form of the dried pulp sold in every Indian and Asian grocery here in North America.
|Spicy Tamarind Black Beans|
|Recipe by Lisa Turner|
Published on August 14, 2008
Indian-style black bean chili simmered in a hot, sour and tangy tomato and tamarind sauce seasoned with smoky dried roasted cumin