Date: Fri, 11 Feb 94 16:37:42 GMT From: Kathy.Jago@uk.sun.com (Kathy Jago - Sun CSIR) Adapted from one by the late, great fruitbat. All right, I admit I made a mistake cooking this as well as all the other The maxim that 'serves 4' is in fact referring to a bunch of anorexic sparrows and most humans prefer to eat more than a tablespoon of something, doesn't always work. Can I interest anybody in a kilo of nutty potatoes and a large bowl of Mahal Kidney Beans that even I am too stuffed to eat? fruitbat@tardis.cs.ed.ac.uk --------------------------- - Mahal Kidney Beans - -Ingredients- 15 oz (450g) tin kidney beans (or 6 oz dried beans, cooked) 1 onion 1 clove garlic, crushed 1 tsp ground cumin 15 oz (450g) tin chopped tomatoes 3 (4) tbsp natural non-fat yoghurt (optional) 2 (3) tbsp chopped parsley Salt and freshly ground pepper -Method- 'Fry' the onion and garlic and gently for 5 minutes until the onion is soft and lightly coloured. Add the ground cumin to the pan and stir over low heat for a further 2 minutes. Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue to cook the mixture over moderate heat for 5 minutes, stirring occasionally, until the beans are heated through. Remove the pan from the heat and add the yoghurt one tablespoon at a time, mixing thoroughly after each addr 2 minutes. Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue to cook the mixture over moderate heat for 5 minutes, stirring occasionally, until the beans are heated through. Remove the pan from the heat and add the yoghurt one tablespoon at a time, mixing thoroughly after each addition. Heat through gently without allowing the mixture to come to the boil. Transfer the beans to a warmed serving dish and sprinkle with chopped parsley. Serve at once.