UKRAINIAN RED BEANS WITH PLUM SAUCE
Make and share this Ukrainian Red Beans With Plum Sauce recipe from Food.com.
Provided by Olha7397
Categories Beans
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- If using canned beans, drain and place in a sieve or strainer and rinse under cold water. Drain again and place in a serving bowl.
- In a blender or food processor, place garlic, salt, basil, coriander, jam and vinegar; puree until very smooth. Using a wooden spoon, fold puree gently into beans. Let stand for 2 to 3 hours at room temperature; sprinkle with parsley just before serving.
- Serve in a large bowl or on a platter lined with lettuce. Makes 8 servings.
- NOTE: This can be prepared a day ahead and kept in the refrigerator overnight. Allow salad to come to room temperature before serving.
Nutrition Facts : Calories 169.9, Fat 0.4, SaturatedFat 0.1, Sodium 156.8, Carbohydrate 36.3, Fiber 5.3, Sugar 15.1, Protein 5.9
SILKY RED BEAN SAUCE
Number Of Ingredients 12
Steps:
- Place the soaked beans in a medium saucepan with 1 quart of cold water and the Bouquet Garni. Bring to a boil, then reduce the heat and simmer until the beans are tender but not mushy, about 1 hour. After the beans have simmered for 30 minutes, heat the olive oil in a large skillet over medium heat. Add the onion and poblano and cook, stirring, for about 5 minutes. Add the garlic and cook for 2 more minutes, then transfer the vegetables to the saucepan with beans and stir in the tomato puree, chipotle, and chile powder. (If using canned beans, rinse them and place in a medium saucepan with 1 cup of water and the sautéed ingredients, chipotle, chile powder, and tomato puree). If your beans start looking dry (they should be submerged and moist throughout the simmering), add a little more water. Cook for about 15 more minutes, and when the beans and vegetables are very soft, season to taste with salt and pepper. Drain them, reserving the liquid, and cool. Place the beans in a blender with the cilantro, lime juice, and a cup of the cooking liquid. Puree them, adding more liquid as necessary to make a smooth, viscous sauce (the consistency of pancake batter). You may need to do this in two batches. Pour the sauce into a pot and keep warm until ready to use. If necessary, you can add a little water.
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