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1
Soak the beans overnight covered by 5 inches water, or use a quick soak method. drain, discarding the soaking liquid.
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2
Put the beans in a pot with 3 1/2 cups of water and bring to a boil, skimming off the scum that rises to the top. Cover partially, turning the head down to low, and simmer gently from 40-60 minutes, or until the beans are just tender.
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3
Meanwhile, heat the oil in a flame- and oven proof casserole-type dish over medium-high heat. Add the onion and stir and cook for 1 to 2 minutes, or until the onion has just wilted. Put in the garlic and cook another 2 minutes, stirring now and then. Add the curry powder and stir once or twice, then stir in the tomatoes. Cook 7 to 10 minutes, or until the tomatoes have softened. Turn off the heat.
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4
Preheat the oven to 325 F.
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5
Put the peanut butter in a small bowl or cup. When the beans have finished cooking, remove about 6 tablespoons of their liquid from the pot and slowly add it to the peanut butter, stirring as you go. Empty the beans with their remaining liquid into the casserole with the onion, garlic and tomatoes. Stir in the peanut butter mixture, the salt, and lots of black pepper. Bake, uncovered, for 2 hours, until very tender. Serve hot.
