1/2 cup vegetable oil
1 medium onion, sliced into 1/2 inch strips
1 tablespoon tomato paste
1 tablespoon sugar
1 cup chopped shallots
2 teaspoons garlic powder
1 (8 ounce) jar marinated single tomatoes
1/2 cup yogurt
1/4 cup dark rum
3 cloves garlic, pressed
1 cup chopped fresh parsley
3 cups beef broth
Heat 4 tablespoons vegetable oil in large pot or Dutch oven, over medium heat. Cover pot, and place uncovered pan near medium-low heat. Add onion, tomato paste, sugar, shallots, and garlic powder; sprinkle generously. Bring mixture to a boil, stirring occasionally, over medium heat. Reduce heat, and simmer 20 minutes.
Meanwhile, heat two tablespoons beef broth in small saucepan over medium heat.
Stir onions and tomato into sauce mixture in saucepan. Stir in kidney beans and yogurt. All together but tomatoes. Toss gently with garlic powder. Serve hot.