Marahagwe

Prepare the Beans

Drain and rinse the soaked beans. Set aside.

Cook the Beans

In a large pot, add 4 cups of water and bring to a boil.

Add the beans and cook for about 45 minutes to 1 hour, or until tender. Drain and set aside.

Prepare the Sauce

Heat the vegetable oil in a large skillet or pot over medium heat.

Add the chopped onion and cook until softened and translucent.

Stir in the minced garlic and cook for another minute.

Add the chopped tomatoes and red bell pepper. Cook until the vegetables are tender and the tomato breaks down.

Add Spices

Stir in the ground cumin, paprika, black pepper, and salt. Mix well.

Combine Beans and Sauce

Add the cooked beans to the skillet or pot with the sauce.

Stir in the bay leaf and cook for another 10-15 minutes, allowing the flavors to meld together.

Serve

Remove the bay leaf and discard.

Garnish with chopped cilantro or parsley before serving.