Red Beans with Plum Sauce

by Daniel Rogov

1/2 kg. canned or 4 cups cooked kidney beans
1 clove garlic
1/2 tsp. crushed, dried chili peppers
1 tsp. dried basil
1 tsp. minced coriander leaves
salt to taste
1/2 cup damson plum jam
about 2 Tbsp. wine vinegar

If using canned beans, strain the beans and rinse lightly under cold running water.

Drain the beans thoroughly and turn into a serving bowl. With a mortar and pestle or blender, crush the garlic together with the chili peppers, basil, coriander and a pinch or two of salt. Work to a smooth paste.

Rub the jam through a fine sieve and mix together with the herb paste, thinning with vinegar, a few drops at a time. Season the sauce to taste with salt and gently fold it into the beans with a wooden spoon. Let stand at room temperature for 2 - 3 hours before serving. Serves 6.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.