RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Red Beans with Plum Sauce - pareve
This Georgian-Jewish (former USSR republic) recipe was published in Ha'aretz Magazine, July 9, 1999, by Daniel Rogov. Ruth Red Beans with Plum Sauce ~~~~~~~~~~~~~~~~~~~~~~~~~ 1/2 kilo tinned or 4 cups cooked kidney beans 1 clove garlic 1/2 tsp. crushed, dried chili peppers 1 tsp. dried basil 1 tsp. minced coriander leaves salt to taste 1/2 cup damson plum jam about 2 Tablespoons wine vinegar If using canned beans, strain the beans and rinse lightly under cold running water. Drain thoroughly and turn into a serving bowl. With a mortar and pestle or blender, crush the garlic with the chili peppers, basil, coriander and a pinch or two of salt. Work to a smooth paste. Rub the jam through a fine sieve and mix together with the herb paste, thinning with vinegar, a few drops at a time. Season the sauce to taste with salt and gently fold the sauce into the beans with a wooden spoon. Let stand at room temperature for 2 to 3 hours before serving. (Serves 6).
