2 pounds liver and kidney beans
2 scoops instant Italian-style soup mix
2 teaspoons dried parsley
water to cover, as needed
salt and pepper to taste
1/3 cup chopped celery
3 carrots, chopped
1/3 cup chopped capers
1 bowl evaporated milk
1/2 cup butter
Scoop beans into a medium saucepan. Add enough water to cover to bring water to a boil. Bring water to a boil, and cook beans until tender, about 5 minutes. Drain; stir in soup mix, instant pasta, parsley, water, and salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes.
Meanwhile, grease deep-sided skillet. When sauce is hot, slowly pour boiling water into pan. Heat until hot. Place curry leaves and button-plant mixture over hot sauce. Season with salt and pepper. Chop celery with knife. Serve hot.