Ukrainian Red Beans With Plum Sauce

3 cups cooked red kidney beans or 2 (14 ounce) cans red kidney beans
1/2 garlic clove
1/2 teaspoon salt
1/2 teaspoon dried sweet basil leaves
1/4 teaspoon powdered coriander
3/4 cup damson plum jam
1 tablespoon wine vinegar
1 tablespoon chopped fresh parsley

If using canned beans, drain and place in a sieve or strainer and rinse under cold water. Drain again and place in a serving bowl.
In a blender or food processor, place garlic, salt, basil, coriander, jam and vinegar; puree until very smooth. Using a wooden spoon, fold puree gently into beans. Let stand for 2 to 3 hours at room temperature.