1. Prepare the beans
If using dried beans, soak them overnight, drain, and cook in fresh water until tender. If using canned beans, drain and rinse them well.
2. Fry the onions
Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened and lightly golden.
3. Add the peppers
Add the green and red bell peppers. Cook for another 4–5 minutes, stirring occasionally, until they begin to soften.
4. Add the garlic and tomatoes
Stir in the minced garlic and chopped tomatoes. Cook for 5 minutes, allowing the tomatoes to break down and release their juices.
5. Build the sauce
Add the tomato paste, paprika, chili powder, black pepper, salt, sugar, and dried herbs. Stir everything together and cook for 2 minutes.
6. Add the beans
Add the cooked beans and pour in the water or vegetable stock. Stir gently so the beans don’t break apart.
7. Simmer
Bring everything to a gentle boil, then reduce the heat. Cover partially and simmer for 15–20 minutes, stirring occasionally.
The sauce should become thick, glossy, and rich, coating the beans nicely.
8. Taste and adjust
Taste the beans and adjust the salt, pepper, or chili according to your preference. For extra savory flavor, stir in a little Worcestershire sauce or soy sauce.
9. Serve
Spoon the hot beans into a bowl and serve with fresh bread, toast, rice, pap, potatoes, or grilled meat.
🌶️ Optional Additions
For an even richer version, you can add:
- Chopped cooked bacon
- Sausage slices
- A little barbecue sauce
- Fresh chili
- Smoked paprika
- A splash of beef or vegetable stock
Tip: Let the beans simmer uncovered for the last few minutes if the sauce is too thin. This will give you the thick, sticky consistency shown in the picture.
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