Felicity Cloake’s ” perfect” version.
Soak the beans in plenty of cold water for at least eight hours.
Boil the kettle. Remove the stalks and seeds from the dried chillies, then toast them in a hot, dry frying pan, turning regularly, until blackened all over.
Put in a small heatproof bowl, add enough boiling water just to cover, leave to soak and soften for five minutes, then whizz to a paste.
Heat the oil in a large lidded casserole dish over a medium heat, then fry the onion and pepper until soft. Add the garlic, fry for another minute, then add the dry spices and oregano, and fry until aromatic, stirring so it doesn’t catch and burn.
Stir in the chilli paste, Marmite, tomatoes, coffee and drained beans, bring up to a simmer, then turn down the heat, cover the pan and leave to cook gently until the beans are tender and the sauce has thickened to your liking – how long this takes will depend on the type, size and age of your beans but it will take at least 90 minutes.
Add the chilli paste, Marmite (or soy), tomatoes, coffee and drained beans, cover and cook until tender.
Stir in the masa or cornflour, bring to a simmer, season to taste and serve or, ideally, leave overnight and reheat gently. Serve topped with avocado, soured cream, cheese and /or fresh coriander with cornbread or plain boiled rice.