Bombay Kidney Beans - cooking recipe

Ingredients

1 (1 lb) can kidney bean, rinsed and drained (or use 2 cups cooked beans)
1 (1 lb) can tomatoes, chopped, undrained
2 teaspoons honey
1 -2 teaspoon curry powder
1/4 - 1/2 teaspoon ground cumin
1/4 - 1/2 teaspoon ground ginger
1/8 - 1/4 teaspoon ground allspice
1/4 teaspoon salt (or more, to taste)
1/8 teaspoon pepper (optional)
1 tablespoon cornstarch
1 1/2 tablespoons water

Preparation

Combine beans, tomatoes, honey and seasonings in a medium saucepan.
Bring to a boil, stirring occasionally.
Reduce heat, cover, and simmer 10 minutes.
In a small bowl, stir together cornstarch and water so that cornstarch dissolves.
Add to saucepan.
Cook 2-3 minutes, stirring constantly, until slighly thickened.
Serve over rice.