2 cups kidney beans
8 cups water
1 teaspoon sea salt or to taste
1 medium yellow onion
2 cloves garlic
2 tablespoons olive oil
½ teaspoon curry powder or to taste

Place the beans in a 2-quart saucepan, then wash and pick them over. Cover beans with water and soak for 6 to 8 hours. (Or, to save time, bring beans to a boil, reduce heat, and simmer for 2 minutes, turn off heat, cover, and soak in the hot water for 2 hours.)

Drain, cover beans with fresh water and simmer for 1 hour or until tender. Add the salt, and simmer for 5 minutes more. Strain. Reserving the liquid for use in soup.

Chop the onion; crush and mince the garlic. In a 2 quart saucepan, heat oil and sauté garlic, then onion; add curry, stirring well, then add 2 cups cooked beans. Cook for 10 minutes over low heat, stirring occasionally. Add some bean liquid if the mixture is too dry. Serve over polenta or brown rice.

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Paperback: 240 pages
Publisher: Ballantine Books - October  1985
ISBN-10: 0345332741
ISBN-13: 978-0345332745