1 can (1 lb. 4 oz.) red kidney beans or
2 c. cooked red kidney beans
1/2 clove garlic
Salt
1" piece red chili pepper or
1/2 tsp. crushed dried peppers
1/2 tsp. dried basil
1 tsp. minced coriander leaves or
2 tsp. minced Italian parsley
1/2 c. Damson Plum Jam
2 tbsp. wine vinegar or to taste

Strain canned beans and rinse in cold running water. Drain and put in serving bowl. Crush garlic with salt, peppers, basil and coriander (or parsley) with mortar if possible. Work to smooth paste. Rub jam through the sieve and mix with herb paste, thinning with a few drops of vinegar at a time to taste. Season sauce with salt, spices and herbs as needed and fold gently into beans with wooden spoon. Let stand at room temperature for 2-3 hours or refrigerate overnight. Serve at room temperature. Serves 4-6.