Use pinto, kidney, or black ‘turtle’ beans (the beans in the photo above are pinto).
Soak beans overnight in plenty of cold water. (Use whatever quantity of beans you want, the recipe remains more or less constant)
Put beans in big saucepan or pressure cooker and cover with unsalted water so that the water is about 3 inches above beans.
Add a single clove spice ‘nail’.
Bring water to boil and make sure the beans boil hard for at least 2 mins.
Turn heat down and simmer beans for about 1.5 hours (or much less if using pressure cooker – check manufacturer’s instructions). If using normal pan, check regularly to make sure there is enough water to cover beans. Add more water if necessary.
Check that the beans are cooked. They should be soft. If they are hard then cook for longer.
Now, keeping the beans and the cooking liquor in the pan, add a heaped teaspoon of vegetable bouillon, a squeeze of tomato puree, and a good pinch of salt to the beans.
Simmer down the beans for another 30-40 minutes until the liquor has concentrated and thickened.
Towards the end of the simmering period, in a separate frying pan in 2 tablespoons of olive oil fry a finely chopped large onion, a fresh chilli, and some garlic. When the onion is golden, add a heaped teaspoon of ground cumin and a flat teaspoon of paprika (sweet and/or smoked). Fry the mixture for 2 more minutes until the spices become fragrant.
Add the onion mixture to the simmering bean pan (deglaze the frying pan with some of the bean juice to get all the flavour), stir.
Simmer the beans and onion mix for another 3 minutes.
Check seasoning and add salt to taste.
Add finely chopped coriander leaves and stalks, stir.