This dish was a trial and error recipe. I started cooking black beans only recently. I never use canned beans because of its salt content. Usually I buy the dried beans, soak them overnight, and then cook them. I feel that it is healthy this way and worth the trouble. Initially I tried this dish with green bell peppers but after the dish was prepared, I could not find any traces of green in the dish, so I started using colored bell peppers with black beans since then. I prepare this as a side dish for rotis usually. I cooked the beans by using the pressure cooker and not by cooking them on stove top. The beans tasted great and were soft by this method.

Black beans, ½ cup, soaked overnight.
Bell peppers, yellow and orange, 2.
Onion, large, 1.
Tomato, medium, 1.
Tomato paste, 1 tablespoon.
Ginger-garlic paste.
Garam masala, 1 teaspoon.
Chili powder, 2 teaspoons.
Coriander powder, 1 tablespoon.
Salt for taste.
Curry leaves and cilantro for seasoning.

Cook the soaked beans using pressure cooker on medium flame for up to 3 whistles and set aside. Chop the onions and tomatoes into small pieces. Dice the bell peppers into medium-sized cubes. Heat a pan with some oil. When the oil is hot enough, add the chopped onions, tomatoes, curry leaves, ginger-garlic paste and sauté them for a few minutes. When the onions and tomatoes are soft, add the bell peppers and sauté them for 2 minutes. Then add the chili powder, coriander powder, garam masala, and salt and fry everything for a minute until the raw smell of the spices go. Add the cooked beans and cook them closed for 5-10 minutes until everything turns dry. Turn off the stove, garnish with chopped cilantro and curry leaves and serve hot with rotis.

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