Summary

Ingredients

• 150 g beans, black, dried
• 1.3 liters water
• 1 onion (s), chopped
• 4 cloves garlic, crushed
• 1 tablespoon oil
• 1 teaspoon chili powder
• 1 teaspoon caraway seeds, ground
• 1 teaspoon oregano
• 0.5 teaspoon ½ paprika powder
• 0.25 teaspoon ¼ cayenne pepper
• 600 ml vegetable stock
• 500 g canned tomato (s), chopped
• 50 ml water
• salt

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Instructions

1. Wash the beans and bring to the boil with the water in a large saucepan. Reduce heat and simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour.
2. Drain and wash the beans.
3. Heat the oil in a large saucepan. Add onion and garlic and cook until soft. Stir in the chili powder, caraway seeds, oregano, paprika and cayenne pepper. If you don`t like it that spicy, add a little chilli and cayenne pepper and taste it every now and then. Cook for 1 minute, stirring constantly. Add the beans, vegetable stock, tomatoes with juice and water and bring to the boil. Reduce the heat and simmer covered for 1 to 1 1/2 hours, until the beans are soft. Season to taste with salt.
4. Serve with rice.