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1
Heat 1 cup of water and bring it to a rolling boil. Soak dry red chillies in hot water for about an hour.
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2
Drain chillies out of the water and grind into a fine paste. Use 1/8 cup of water at a time as needed.
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3
Heat olive oil in a pan, add chilli paste and saute for 10-15 mins on medium heat.
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4
Wash and soak bean-mix overnight (or) 6-8 hrs in cold water. After 6-8 hrs of soaking, rinse the beans 2-3 times and drain. Pressure cook in 2 cups of water for 2 whistles.
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5
Roast jalapenos directly over flame until blackened. Roll it loosely in a kitchen towel and set it aside for 5 mins. After 5 mins, the outer layer should come off easily. Peel & chop jalapenos finely.
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6
In a sauce pan, heat olive oil. When hot, add minced garlic, chopped jalapenos and saute briefly. To this, add chopped onion and saute until translucent.
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7
Next, add cumin powder, tomato paste, chili paste and give a brief stir. Add chopped tomatoes and wait for it to soften. To this, add 2 cups of veg broth and let it come to a boil.
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8
Add cooked beans (along with cooked water), salt and let it simmer on low-medium heat for 10-15 mins. Mix chopped cilantro, lime juice and serve hot.
