What you need :
What to do:
1. Place the hard beans in a large bowl, add enough cold water to cover, and let soak for at least 4 hours or overnight. Or, open a can.
2. a) Drain the beans and place in a large, heavy bottom pan. Add enough cold water to cover and bring to a boil over high heat. Boil vigorously for 15 minutes, then reduce the heat, cover and let simmer for 1-1/2 hours, or until the beans are tender.
b) If using canned beans, place all the canned beans together in a large pan, add small amount of water and mix beans and warm at low heat.
3. Heat the olive oil in a separate pan. Add the mustard seeds and cumin seeds and cook over low heat, stirring, for 2 minutes, or until they give off their aroma. Add the onion and cook, stirring frequently, for 5 minutes, or until softened. Add the garlic paste, ginger paste, curry paste, and chiles and cook, stirring, for 2 minutes/ Stir in the tomatoes and their can juices and the tomato paste. If the sauce seems thick , add the water. Break up the tomatoes with wooden spoon. Season with salt (if needed) and let simmer for 5 minutes.
4. Drain the beans and add them to the sauce then stir in the chopped cilantro. Cover and let simmer for an additional 30 minutes, or until the beans are tender and the sauce has thickened. Garnish with extra chopped cilantro and serve immediately.