Pour kidney beans into a medium mixing bowl. Rinse and drain. Cover with an inch of lukewarm water and add baking soda and stir. Let the beans soak for 8 hours or overnight. Drain and rinse thoroughly before cooking.

In a large cooking pot, heat oil over medium heat. Add onions, garlic, and turmeric. Sauté until onions are soft and translucent (about 2-3 minutes). Pour in 1 cup of boiling water into the pot and stir together.

Stir in the pre-soaked kidney beans, remaining boiling water, tomato paste, cumin, mint, Italiano seasoning (optional), and salt and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer uncovered for 45 minutes. Check on the beans and remove from heat if they are ready. If they are still not cooked fully, continue to cook and keep checking on them every 10 minutes.

Pour the water into a blender along with ¼ to ½ cup of the beans, and blend. Stir the sauce back into the pot. If you prefer a thicker consistency, continue to simmer until you reach the consistency that you like. If you want to thin it out, just add a little water.

Season with more salt and pepper (to taste) and serve over rice with some fresh cilantro and chopped onions on top, or with a naan bread or dinner roll on the side.