1. Remove any debris from the beans and
rinse under cold water. Place them
in a bowl and cover with water. Cover and refrigerate over night.
2. Drain
and add the beans to a medium saucepan. Add enough water to
cover the beans (3 cups). Bring to a boil and add 1 clove of garlic,
the
quartered onion, thyme and salt. Cover and reduce the flame.
3. Simmer 2 hours or until the beans are
very soft. Add more water while
cooking if necessary. Drain and reserve the bean liquid. Remove the
garlic and onion.
4. Heat the oil in a nonstick sauté
pan. Add the minced onion and garlic.
Sauté until transparent. Add the kidney beans and flatten with a
wooden spoon until the beans are mashed.
5. Add the tomato sauce, salt, chili pepper
and hot red pepper.Stir and
simmer until
paste like and no liquid remains. Add
some reserved
bean liquid to prevent sticking while cooking.
