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1
put the beans in a large pan. cover with cold water, bring to a boil and boil vigorously for 10 minutes. drain, tip into a bowl and cover with cold water to soak overnight.
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2
If using the oven, preheat to 300. cut the steak into small dice.
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3
heat oil in a large, flameproof casserole or stew pot.
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4
add the onion, garlic and green chile and cook gently for 5 minutes till soft.
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5
transfer to a plate.
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6
increase heat to high, add the meat to the casserole and brown on all sides, then stir in the paprika, ground cumin and ground coriander.
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7
add the tomatoes, beef stock, dried chili and hot pepper sauce.
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8
drain the beans and add them to the casserole, with enough water to cover.
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9
bring to a simmering point, cover and cook in the oven for about 2 1/2 - 3 hours.
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10
stir occasionally and add extra water as needed, to prevent from drying out.
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11
season with salt to taste and add the chopped red pepper.
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12
replace the lid, return to the oven and cook for about 30 minutes more, or till the meat and beans are tender.
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13
Alternate cooking method: If you don't want to use the oven, you can just put the whole thing in a large pot and simmer it on the stove for a few hours - till beef and beans are tender.
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14
sprinkle with fresh cilantro and serve over cooked rice.
