Black Beans in Spicy Tamarind Sauce
Submitted by eplumeriagirl02
Smoky black beans simmered in tangy tamarind sauce with cumin, ginger, garlic, and garam masala. This hearty Indian-spiced side is vegan, protein-packed, and loaded with warmth from turmeric and red chile.
YIELD
1 servingsPREP
20 minCOOK
40 minREADY
60 minForget bland beans. This dish bathes dried black beans in a rich, tangy tamarind sauce built on deeply browned onions, fresh ginger, and a punch of red chile.
The spice layering here is what makes it sing: cumin and turmeric go in early, roasted cumin seeds and garam masala finish the pot, and fresh cilantro brightens everything right at the end.
Let it rest covered for at least 10 minutes before serving. That’s not optional. The flavors need time to meld into something truly special.
Pro Tips
- Look for tamarind pulp in cake form at Indian grocery stores. Soak it in hot water for at least an hour and squeeze well to extract maximum flavor.
- Brown the onions until they’re almost reddish-brown, about 10 to 12 minutes. This deep caramelization is the backbone of the sauce.
- Keep hot water nearby while the beans simmer. Add small amounts as needed so they never dry out but still finish with a thick, saucy consistency.
- Roast whole cumin seeds in a dry pan until fragrant before grinding. Pre-ground cumin can’t touch the aroma of freshly roasted.
Ingredients
Directions
Pick over and wash the beans.
Soak them overnight in cold water to cover.
Soak the tamarind pulp in 2 cups 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 chile pepper, cumin and turmeric, and 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 2 cups 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 ½ cup of the cilantro leaves. Cover the pan and let rest for at least 10 minutes. Reheat and serve garnished with remaining cilantro leaves. NOTE: Tamarind is available in cake form at Indian markets.
Comments
