Saute onion and garlic in oil until onion is soft.
Add celery and spices. Saute another 2-3 minutes.
Add tomato and paste. Mash 2 cups of the beans and
add beans and tofu to the pot along with the salt and
oregano. Simmer 30 minutes.
To cook raw beans:
Soak beans in water overnight, OR boil for 2 minutes
and let sit, covered, for 1 hour. Bring to a boil in
same water and simmer about 1 hour or until tender.
(beans approximately double in volume, i.e., two cups
raw 4 cups cooked)
Notes: I like cooking my own beans rather than buying
canned beans.
I use as many different beans as I have at home. Usually at
least 3 of the 4 mentioned, and one of the 3 must be black
beans because they are my absolute favorite.
Add or subtract cayenne pepper for hotness level.
A bit more cumin may be good too, I have yet to determine this,
though.
