Adapted from one by the late, great fruitbat.
 
 All right, I admit I made a mistake cooking this as well as all the
 other The maxim that 'serves 4' is in fact referring to a bunch of
 anorexic sparrows and most humans prefer to eat more than a tablespoon
 of something, doesn't always work. Can I interest anybody in a kilo of
 nutty potatoes and a large bowl of Mahal Kidney Beans that even I am
 too stuffed to eat? <mournful full meeping noise>
 
 fruitbat@tardis.cs.ed.ac.uk
 ---------------------------
  
                          - Mahal Kidney Beans -
  
 -Ingredients-
 
 15 oz (450g) tin kidney beans (or 6 oz dried beans, cooked)
 1 onion
 1 clove garlic, crushed
 1 tsp ground cumin
 15 oz (450g) tin chopped tomatoes
 3 (4) tbsp natural non-fat yoghurt (optional)
 2 (3) tbsp chopped parsley
 Salt and freshly ground pepper
 
 
 -Method-
 
 'Fry' the  onion and garlic and  gently for 5 minutes until the onion
 is soft and lightly coloured. Add the ground cumin to the pan and stir
 over low heat for a further 2 minutes.
 
 Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
 to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
 until the beans are heated through.
  
 Remove the pan from the heat and add the yoghurt one tablespoon at a time,
 mixing thoroughly after each addr 2 minutes.
  
 Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
 to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
 until the beans are heated through.
  
 Remove the pan from the heat and add the yoghurt one tablespoon at a time,
 mixing thoroughly after each addition. Heat through gently without allowing
 the mixture to come to the boil.
  
 Transfer the beans to a warmed serving dish and sprinkle with chopped parsley.
 Serve at once.