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1
If time allows, soak dried beans for several hours overnight or boil them in water to cover for a minute, then soak for a couple of hours.
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2
If you have not soaked the beans, rinse them and put them in a pot with water to cover; bring to a boil and simmer while you prepare the remaining ingredients.
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3
Otherwise, drain and add them in step 3.
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4
Combine the onions, garlic, chile, and ginger in a food processor and grind until pasty.
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5
Put the oil in a large deep saucepan or flameproof casserole with a lid over medium heat and add the onion mixture, along with some salt and pepper and the curry powder.
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6
Cook, stirring occasionally, until the onion begins to brown, 5 to 10 minutes.
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7
Add the tomatoes and coconut milk and bring to a boil.
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8
Whether youve soaked or parboiled the beans, drain them and add them to the simmering mixture, along with enough water to barely submerge the beans.
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9
Partially cover and adjust the heat so the mixture simmers steadily but not violently.
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10
Cook until the beans are tender, 30 to 90 minutes.
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11
If you are using the sausages, cut them into 1-inch chunks and brown them at any time while the beans are cooking.
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12
Stir into the bean mixture.
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13
Just before serving, add the tamarind.
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14
Taste and adjust the seasoning and serve.
