|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Cooked kidney beans||1 Cup (16 tbs), reserve liquid|
|Canned tomato paste/2 cup tomato puree||1 Cup (16 tbs)|
|Chopped fresh basil/1/2 teaspoon dry basil||1 Teaspoon|
Saute onion and garlic in oil until soft.
Add kidney beans, tomato paste and basil.
Simmer for 3 minutes.
Puree in a blender or rub through a sieve.
(Mix sherry in at this point if desired).
If necessary adjust consistency by adding a little of the liquid from the beans.