Date: Tue, 7 Dec 1993 09:26:44 -0800 From: Valerie Schultheiss This recipe is from a cookbook called _The Georgian Feast_, by Darra Goldstein (New York : Harper Collins, 1993). (That's Georgia as in Republic of Georgia, part of the former Soviet Union.) This recipe is the "variation" printed after the traditional recipe. The traditional recipe calls for an ingredient called tkemali, which is a plum sauce; this "variation" substitutes other ingredients to achieve a similar effect. I think these beans are wonderful, and I normally don't like kidney beans! Kidney Beans with Plum Sauce (Lobio Tkemali) (variation) 1 cup dried kidney beans 2 garlic cloves, peeled, 1 cut in half, 1 minced 1/2 teaspoon crushed hot red pepper flakes (or to taste) 3/4 teaspoon salt 1 bay leaf 1/4 cup red wine vinegar 1/3 cup plum jam 2 teaspoons minced cilantro Freshly ground black pepper Soak the beans overnight in water to cover. The next day, drain and rinse them. Place in a large pot, cover with fresh water and bring to a boil with the halved garlic, 1/4 teaspoon of the red pepper flakes, 1/4 teaspoon of the salt, the bay leaf, and 2 tablespoons of the vinegar. Simmer just until tender, about 1 hour. Drain. While the beans are still warm, stir in the minced garlic, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons vinegar, along with the plum jam, cilantro, and black pepper to taste. Serve at room temperature.