* 500g pack of Dried Kidney beans - you'll find the KTC Beans in the Asian section of your supermarket, very reasonably priced too!
* 8 Cloves of garlic, unpeeled
* A few small Tomatoes
* A Sprig of rosemary
* A sprig of Thyme
* A handful of Bay leaves
* 1 small Potato, peeled and quartered
* 1 small stick of Celery, I've used Frozen celery
* A large bunch of fresh Parsley, finely chopped
* 5 tablespoons Olive oil
* 2 tablespoons Red wine vinegar
* Salt and Pepper

===Method===
* Drain the Kidney beans after they have soaked for 24 hours.
* Put them in a big pot and cover with cold water.
* Add the Herbs, apart from the Parsley, Garlic, Potato, Celery and a good pinch of Black pepper. Again do not add any Salt at this stage.
* Cover, bring to the Boil and Simmer gently for about an hour. Skim and discard any scum that rises to the surface.
* After an hour, drain the Beans, reserving the Liquor.
* Discard the Celery stick and the Herbs.
* In a separate bowl, add the Potato.
* Squeeze the Garlic from the Cloves over the Potatoes and discard the skins.
* Do the same with the Tomatoes, again, discarding the skins.
* Add a small ladle-full of the cooking Liquor, a good pinch of Salt and Pepper and using a Potato masher, mix into a runny Sauce.
* Add this mixture back into the drained Beans and add the chopped Parsley, Olive oil and Red wine vinegar and mix really well.
* Add a little more Liquor if needed.

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