Wash dry kidney beans. Let Kidney Beans soak overnight in 4 cups of water. Drain.

Cook kidney beans in 4 cups of water, for 1 hour until soft. Drain.

Mash red kidney beans using a food processor. Adjust thickness with very small amounts of water. You want a nice paste consistency.

Chop the onion and garlic into very small pieces. Saute in 4 tbsp of cooking oil, until onions are transparent. Be carefull not to burn garlic.

Add the tomato sauce, the cumin, and the chilli powder. Stir and let simmer for a minute.

Add your red kidney bean paste, stir well. Bring heat down to medium-low. Add cillantro and a few squirts of lime juice.

Heat for 3 minutes while constanly stirring. Use a bowl scraper to stir as the paste will stick to the sides or the pan easily.

Serve hot or refrigirate.