Directions:

Put your dry spices (excluding the dried pepper) in a large deep saucepan. Turn the heat to medium and lightly toast the spices. Toast for a few minutes. They should smell aromatic. When they start to smoke, remove from heat.

Add the oil to the pan and put the heat on low. Add the onions and the garlic and saute. While the onions and garlic are cooking, rinse your beans under cold water to get all the goopy residue off.

Add the beans to the onions, add enough stock and tomatoes to cover the beans. Throw in the dried chili. Simmer for 15 – 30 minutes. Serve and garnish.