Chai's Kidney Beans
Soak about a pound of dried kidney beans at least 8 hours or overnight. (buy from a place where they haven't been sitting in a plastic bag on the shelf forever)
Drain and rinse.
Carmalize or heavily sautee a large sweet onion in olive oil and a pinch of salt.
When cooked to desired state, push onions to one side of pot, add oil to cleared area, and add 3 or more cloves of crushed garlic. keep moving it around for less than a minute so it won't become scorched, then mix in with the onions.
Add the drained dried kidney beans and enough water to cover by an inch or 2.
While this is coming up to heat, mix in a little bowl:
1 tsp good salt
1 tsp chipoltle powder
1 tsp cajun seasoning (without salt is best)
1 heaping tsp cumin
Whatever additions you feel like, carmoden, saffron mix (don't know there's much saffron at all in it, but has a pretty color), tumeric, etc.
After beans have simmered 20 minutes or so, add your seasoning mix.
Add to beans:
One 14 oz can crushed tomatoes (I like Muir Glen)
One 6 oz can tomato paste.
Simmer until done, anywhere between an addition 40 to 60 minutes.
Cooked bean should crush easily between your fingers. Don't undercook because I understand that kidney beans have a toxin which will make you sick.
I wouldn't worry, I don't think undercooked beans would be appetizing. Just cook a little longer when in doubt.
Serve over brown rice, with diced fresh tomato garnish, and/or shredded sharp cheddar cheese.