---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Russian, Side dish, Ethnic
       Yield: 6 servings
   1 1/3 c  Red Beans; Small, Soaked
            -Overnight In Water To
            -Cover, Drained
       1 md Onion; Peeled
       1 md Carrot; Peeled
       3    Celery Rib
       1    Celery Rib; 3-Inch Piece
            Salt To Taste
       5 lg Prunes; Dried, Pitted
     1/4 c  Balsamic Vinegar
       2 ts Tamarind Concentrate; OR
       2 ts Unsweetened Plum Butter
       1 ts Chinese Chili And Garlic
     1/3 c  Extra Virgin Olive Oil
     3/4 ts Coriander Seeds; Crushed
     1/4 ts Fenugreek; Ground
     1/4 c  Cilantro Leaves; Finely
            -Chopped And More For The
            Red Onion Rings; For Garnish
   NOTE:  If unable to find Tamarind Concentrate,
   (Available in Indian or Middle Eastern stores), use
   plum butter (available in Health Food stores), plus 2
   Tb of Fresh Lemon Juice.  These are a substitute for
   the local Georgian Sour Plum paste that is unavailable
   Combine the beans with the onion, carrot, and celery
   in a soup pot.  Add enough water to cover the beans by
   3-inches and bring to a boil.  Add the salt, then
   reduce the heat to low, cover and cook the beans until
   tender but not mushy, about 55 minutes or more,
   depending on the beans. Meanwhile combine the prunes
   and the balsamic vinegar in a saucepan and simmer for
   about 15 minutes.  Remove the prunes with a slotted
   spoon and reserve the vinegar.  Finely chop the
   prunes.  Add the tamarind concentrate to the vinegar
   and let stand until dissolved, about 10 minutes. Stir
   well and set aside.  Drain the beans and discard the
   onion, carrot, and celery. Place the beans in a
   serving dish and allow to cool. In a small bowl, whisk
   together the diluted tamarind mixture, the chili
   paste, and the olive oil, blending well.  Add the
   chopped prunes, coriander seeds, and fenugreek, again
   blending well.  Toss the beans with the tamarind
   mixture. Taste and correct the seasoning and stir in
   the 1/4 cup of cilantro leaves. Refrigerate, covered,
   for at least 2 hours before serving. Serve, garnished
   with the additional cilantro and the onion rings.