Plum Beans

This recipe is from a cookbook called _The Georgian Feast_, by Darra
Goldstein (New York : Harper Collins, 1993). (That's Georgia as in
Republic of Georgia, part of the former Soviet Union.) This recipe
is the "variation" printed after the traditional recipe. The traditional
recipe calls for an ingredient called tkemali, which is a plum sauce; this
"variation" substitutes other ingredients to achieve a similar effect. I
think these beans are wonderful, and I normally don't like kidney beans!

Kidney Beans with Plum Sauce (Lobio Tkemali) (variation)

1 cup dried kidney beans
2 garlic cloves, peeled, 1 cut in half, 1 minced
1/2 teaspoon crushed hot red pepper flakes (or to taste)
3/4 teaspoon salt
1 bay leaf
1/4 cup red wine vinegar
1/3 cup plum jam
2 teaspoons minced cilantro
Freshly ground black pepper

Soak the beans overnight in water to cover. The next day, drain and
rinse them. Place in a large pot, cover with fresh water and bring to a
boil with the halved garlic, 1/4 teaspoon of the red pepper flakes, 1/4
teaspoon of the salt, the bay leaf, and 2 tablespoons of the vinegar.
Simmer just until tender, about 1 hour. Drain.

While the beans are still warm, stir in the minced garlic, 1/4 teaspoon
red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons vinegar, along
with the plum jam, cilantro, and black pepper to taste. Serve at room
temperature.