Lobio Tkemali is a vibrant and refreshing Georgian bean salad that balances earthy red beans with the bright acidity of tamarind and balsamic vinegar. This dish features tender red beans simmered with aromatics, then tossed in a unique dressing made from chopped prunes, olive oil, and warm spices like coriander and fenugreek. The result is a complex flavor profile that is sweet, sour, and savory all at once. Perfect served cold as a side dish or mezze, it brings a burst of fresh, zesty flavor to any table. Ideal for summer gatherings, picnics, or as a healthy vegetarian main course, this recipe offers a delightful twist on traditional bean salads with its distinctive plum and tamarind notes.
Lobio Tkemali (Red Beans W/Tamarind And Balsamic Vinegar
Description
Lobio Tkemali is a vibrant and refreshing Georgian bean salad that balances earthy red beans with the bright acidity of tamarind and balsamic vinegar. This dish features tender red beans simmered with aromatics, then tossed in a unique dressing made from chopped prunes, olive oil, and warm spices like coriander and fenugreek. The result is a complex flavor profile that is sweet, sour, and savory all at once. Perfect served cold as a side dish or mezze, it brings a burst of fresh, zesty flavor to any table. Ideal for summer gatherings, picnics, or as a healthy vegetarian main course, this recipe offers a delightful twist on traditional bean salads with its distinctive plum and tamarind notes.Ingredients
Directions
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Soak the red beans overnight in water, then drain.
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Combine the soaked beans with the peeled onion, peeled carrot, and celery ribs in a soup pot.
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Add enough water to cover the beans by 3 inches and bring to a boil.
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Add salt to taste, then reduce the heat to low.
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Cover and simmer the beans until tender but not mushy, about 55 minutes.
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Meanwhile, combine the pitted prunes and balsamic vinegar in a small saucepan.
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Simmer the prunes and vinegar for about 15 minutes.
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Remove the prunes with a slotted spoon and reserve the vinegar liquid.
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Finely chop the softened prunes.
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Add the tamarind concentrate to the reserved vinegar liquid and let stand until dissolved, about 10 minutes.
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Stir the tamarind mixture well and set aside.
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Drain the cooked beans and discard the onion, carrot, and celery.
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Place the drained beans in a serving dish and allow them to cool.
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In a small bowl, whisk together the diluted tamarind mixture, chili-garlic paste, and extra virgin olive oil until well blended.
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Stir in the chopped prunes, crushed coriander seeds, and ground fenugreek.
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Toss the cooled beans with the tamarind dressing mixture.
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Taste and adjust seasoning with salt if needed.
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Stir in the 1/4 cup of finely chopped cilantro leaves.
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Cover and refrigerate for at least 2 hours before serving.
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Garnish with additional cilantro leaves and red onion rings before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 311.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 80.0g27%
- Dietary Fiber 0.0g0%
- Sugars 80.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you cannot find tamarind concentrate (available in Indian or Middle Eastern stores), you can substitute it with 2 tablespoons of unsweetened plum butter plus 2 tablespoons of fresh lemon juice. This serves as a substitute for the local Georgian sour plum paste (Tkemali) which may be unavailable.
The beans should be cooked until tender but still hold their shape; avoid overcooking to prevent a mushy texture.
This salad tastes best after chilling for at least 2 hours, allowing the flavors to meld together.
