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What You Need:
(To Serve: 4 to 6)
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½ teaspoon finely chopped fresh basil, or substitute ¼ teaspoon crumbled dried basil
2 teaspoons finely chopped coriander (cilantro), or substitute 3 teaspoons finely chopped Italian parsley
½ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon finely chopped garlic
3 tablespoons damson plum jam
½ teaspoon red wine vinegar
1 cup red kidney beans (see Lobio) cooked and cooled, or substitute 2 cups canned red kidney beans, drained and washed under cold running water
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Translate this recipe:
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| How To Cook: |
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1. Combine the basil, ½ teaspoon of the coriander or 1 teaspoon of the parsley, cayenne pepper, salt and garlic in a large bowl and mash to a paste with the back of a large wooden spoon.
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2. Combine the jam and vinegar in a 1-quart enameled or stainless-steel sauce-pan and, stirring constantly, bring to a boil over high heat and continue to boil until the jam has dissolved.
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3. With the back of a wooden spoon, rub the mixture through a fine sieve set over a small bowl. Beat it into the herb-and-garlic paste, a tablespoon at a time.
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4. Add the beans and toss together gently until the beans are coated with the sauce. Taste for seasoning. Let the beans rest at room temperature for 2 or 3 hours, or cover with plastic wrap and refrigerate overnight.
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5. Serve the Lobio Ttkemali at room temperature, sprinkled with the remaining chopped coriander or parsley.
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