1 ¼ cup Dried Black Beans
1 ¼ lb. Braising Steak
2 Tbsp. Oil
2 Onions, chopped
1 clove Garlic, crushed
1 Fresh Green Chili, seeded and finely chopped
1 Tbsp. Paprika
2 tsp. Ground Cumin
2 tsp. Ground Coriander
1 can Chopped Tomatoes, (14 oz. can)
1 ¼ Cups Beef Stock
1 Dried Red Chili, crumbled
1 tsp. Hot Pepper Sauce
1 Fresh Red Bell Pepper, seeded and chopped
2 tbsp. Fresh cilantro Leaves
Salt
Plain Boiled Rice, to serve

Put the beans in a saucepan. Add water to cover, bring to a boil and boil vigorously for 10-15 minutes. Drain, tip into a clean bowl, cover with cold water and leave to soak for about 8 hours or overnight.

Preheat the oven to 300oF. Cut the beef into very small dice. Heat the oil in a large flameproof casserole. Add the onion, garlic, and green chili and cook them gently for 5 minutes until soft. Using a slotted spoon transfer the mixture to a plate. Increase the heat and brown the meat, then stir in the paprika, cumin, and ground coriander.

Add the tomatoes, stock, dried chili and hot pepper sauce. Drain the beans and add them to the casserole, with enough water to cover. Add the onion mixture. Bring to simmering point, cover and cook in the oven for 2 hours.

Stir the casserole occasionally and add extra water, if necessary to prevent it from drying out.

Season with salt and add the red bell pepper. Return to the oven and cook for 30 minutes more, until the meat and beans are tender. Serve over rice and garnish with cilantro.