In a dry pot, cook the cumin seeds until medium toasted. Then transfer to a coffee grinder or mortar and powder the seeds.
For the Dish
Preparing the dish
In a dry pot, cook the cumin seeds until medium toasted. Then transfer to a coffee grinder or mortar and powder the seeds.
Then saute the onions in the olive oil until transparent. Stir occasionally and add a little water to prevent burning, 1 to 2 Tbsp at a time.
Add the cumin powder, chilies, garlic, cayenne pepper and cook for a minute stirring.
Add the canned tomatoes, 2 cups of water, all the beans (drained if using canned beans), tomato paste, and dried cilantro. Use more water if using dry beans (enough to cover the beans 1 inch) and cook for 20 to 25 minutes (or longer if dry beans).
Season with salt and pepper and Serve with fresh cilantro.