Kidney bean purée with muzhdey

• 425 g (15 oz) kidney beans
• 2 tablespoons sunflower oil

Soak the beans as in the previous recipe, then boil rapidly for 10 minutes. Continue to cook them until soft, then while still hot press them through a sieve, and beat with a fork. Heat the sunflower oil, then add gradually to the bean purée along with the onions, chopped, and the muzhdey sauce, made as follows.

Muzhdey: in a mortar crush 1 entire head of garlic with