Method

1. Cook the soaked beans on the stovetop in enough of the water to cover for 30–40 minutes. Turn off the heat and allow the beans to rest in the water for 15 minutes. Drain and set aside.
2. Using the same pot, on a medium heat, add the oil, onion and capsicum and sauté until the capsicum is soft and the onion is translucent.
3. Return the beans to the pot along with the remaining water and stir well.
4. Add the chopped tomatoes, tomato paste, maple syrup, paprika and cayenne pepper and season with salt and pepper.
5. Cook for a further 15–25 minutes until the tomatoes and water have reduced to a thick sauce.