Note: I’m sure you could use canned beans instead of cooking them from dry. I would probably add the ginger with the garlic and put 2 cups of water into the sauce. Then I’d add 3 or 4 cans of kidney beans that had been rinsed and drained. Simmer for about an hour, adding water as needed. I don’t think they’ll break down or get as soft as dried, but if you want, you can mash some of the beans to thicken the gravy.