Bean and Potato Qorma

This is one of my favorite Afghan dishes and the only one I know how to make myself. This has been handed down to me from my Mom, who got it from one of our Afghan neighbors. It was given to us with no explicit quantities. I make this frequently. Somehow, it tastes even better the next day than fresh, as the flavor has more time to blend while sitting overnight, and the leftovers last a long time. Ingredients Dry kidney beans (canned beans can be used—rinse well and skip the first step) Potatoes Oil (“a lot”; I use 1/4 cup, which is much less than it would be but probably healthier) Garlic, chopped Onions, chopped Cumin seeds Tomatoes (chopped) and/or tomato paste (best with some of both) Salt and pepper to taste Preparation Soak the beans ahead of time. Pressure cook in water with salt, pepper, some of the garlic, and 1 Tbsp oil. Drain, saving some of the bean water to add back later. In the meantime, peel and cube potatoes. Boil in salted water until slightly soft; drain. Heat oil;…