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...