Date:    Mon, 11 Oct 93 10:47:40 EDT
From:    davenpor@ben.dev.upenn.edu (Donna Davenport)

Italian Bean Sauce

1 can of red kidney beans
1 small can of tomatoe paste
3 cloves of garlic
1/2 a white onion
tsp. of red pepper
salt if you like
1 ripe tomatoe
1 tsp vinegar for sauteing

In a large skillet saute oinions and garlic in the vinegar.  Let the
garlic brown and the oinions become translucent.  Add the ripe tomatoe
in chunks.  Then add 1 can of tomatoe paste.  Add about 1/2 can of
water to the paste.  Let this get hot and then add the red kidney
beans.  Let this simmer for a while, like 10 minutes or so.  I use a
hand blender to puree the mix right in the pan, but for those who
don't have one, let the mixture cook for 20 minutes and then transfer
it to a blender a little at a time, and re-cook until all the water is
boiled off.  With the hand blender, I blend the mix and let it cook
until it is the consistency I like - thick.  Afterwards, add the red
pepper and salt.  I spooned this mix over 99% fat-free potatoe
gnuccies for breakfast this morning.  Yummy.