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1/2 Lb Beans (Christmas Lima, Runner Cannellini, Scarlet Runners)
3 TBS Olive Oil
1 Medium Onion, Chopped
2 Large Cloves Garlic, Chopped
1 1/2 TB Good Curry Powder
1/2 Teaspoon Chile Powder (Opt.)
Salt, Pepper to taste

In 3 quart saucepan boil water

Throw in washed, picked beans, either pre-soaked or dry. Boil beans until tender, but not mushy. They may be al dente.

While beans are cooking, heat oil in heavy skillet.
Oil should be hot. Fry onions, but do not brown.
They should turn yellow, about 3 minutes. Add garlic.

Fry another minute, until garlic wilts. Add Curry Powder and fry for about 3 minutes, moving onions around in pan so they don't burn. Add more oil if necessary.
Turn down heat, add cooked beans,drained. Reserve 1 cup cooking water.
Mix onion sauce with beans. Thin mixture to taste with vegetable broth or cooking water. Put on lid and simmer on low for at least 15 minutes, stirring occasionally.
Salt, Pepper and Serve.

Imo (Mill Valley 11/17/04)