Rushin' Russian Red Beans - cooking recipe

Ingredients

1 (420 g) can red kidney beans, in water (no salt or sugar added)
1/3 cup damson jam (plum jam is fine too)
2 tablespoons red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
3/4 teaspoon dried coriander
salt and black pepper

Preparation

Put the jam, vinegar, garlic, basil and coriander in a saucepan; cook gently over a low heat until the jam has melted.
Empty the contents of the can (including the water) into the damson sauce mixture and bring to the boil.
Cook on a low to medium heat for about 5-8 minutes until the liquid has reduced to a good saucey consistency (not too runny, not too thick!): season with a pinch of salt and good grind of black pepper.
Serve hot or cold: your choice.