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 
           -Paste 
    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 
           -Garnish 
           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 here. 
   
  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.