Whenever I see beautiful mottled pink rose cocoa beans I always think of two things. One is my mother-in-law sitting behind a massive tray full of dried beans carefully picking out any split ones or stray stones that if left in could break a tooth. The other is reading bed time stories to H when she was a tiny little girl from story books by Shirley Hughes with a character that I'm sure was called Mrs Rose Cocoa.
These beans are a really hearty meal, easy to make you only need two ingredients,cost pennies full of second-class protein, and so tasty that you keep coming back for more. But that doesn't matter because they're good for you. These are the kind of beans I imagine cowboys eating.
To make Rose Cocoa Beans with Tamarind Sauce you will need:
- Dried rose cocoa (Borlotti) beans (or pinto would work too)
- Tamarind paste
- Salt and pepper
- Olive oil and lemon juice to serve.
- Check the dried beans for any split ones or stones and remove.
- Wash well.
- Place in a heavy saucepan. Cover well with cold water, season and cook.
- Once the water has boiled reduce the heat and add the tamarind paste. From a teaspoon to a dessertspoon or more depending on your palate.
- Cook until the beans are tender...checking every so often and top up with a little boiling water if necessary.
- Serve with a drizzle of olive oil and a good squeeze of lemon juice and plenty of good crusty bread...mmm...