Bombay Kidney Beans

• 1 (1 lb) can kidney bean, rinsed and drained (or use 2 cups cooked beans)
• 1 (1 lb) can tomatoes, chopped, undrained
• 2 teaspoons honey
• 1 -2 teaspoon curry powder
• 1/4 - 1/2 teaspoon ground cumin
• 1/4 - 1/2 teaspoon ground ginger
• 1/8 - 1/4 teaspoon ground allspice
• 1/4 teaspoon salt (or more, to taste)
• 1/8 teaspoon pepper (optional)
• 1 tablespoon cornstarch
• 1 1/2 tablespoons water

1. Combine beans, tomatoes, honey and seasonings in a medium saucepan.
2. Bring to a boil, stirring occasionally.
3. Reduce heat, cover, and simmer 10 minutes.
4. In a small bowl, stir together cornstarch and water so that cornstarch dissolves.
5. Add to saucepan.
6. Cook 2-3 minutes, stirring constantly, until slighly thickened.
7. Serve over rice.

kidney bean, tomatoes, honey, curry powder, ground cumin, ground ginger, ground allspice, salt, pepper, cornstarch, water

Taken from www.food.com/recipe/bombay-kidney-beans-64167 (may not work)