Rose Cocoa Beans with Tamarind Sauce.

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.

Method:

1. Check the dried beans for any split ones or stones and remove.
2. Wash well.
3. Place in a heavy saucepan. Cover well with cold water, season and cook.
4. 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. 
5. Cook until the beans are tender...checking every so often and top up with a little boiling water if necessary.
6. Serve with a drizzle of olive oil and a good squeeze of lemon juice and plenty of good crusty bread...mmm...

You can soak the bean's overnight to reduce the cooking time which is quite long...but I never do.  'A' swears that they don't taste as good if you do...and of course I believe him...