Black Beans curry – Mexican style Rajma

• Soak the beans overnight or for 8 hours. I recently read about why not to soak black beans, read notes below to know more 
• Wash and boil/cook the beans with some salt and water (around 4 cups) in a pressure cooker for 2-3 whistles (may vary based on the quality of beans). If you dont have a pressure cooker, use a large heavy bottomed saucepan and cook the beans with water and salt till they are soft (approximately an hour, again can vary as per beans quality). Test by pressing it with a spoon on one the beans – it should get mashed easily. Drain the beans. You may want to keep this drained water and use later to adjust the gravy consistency.
• Heat oil in a pan, once hot add bay leaves and onion. Saute till onions are translucent
• Add garlic and cook for 2 mins till the raw flavor of garlic disappears. 
• Add red chilli powder,cumin powder, oregano, salt and mix well.
• Now add the beans and stir. Add the water (used for cooking the beans) to adjust the consistency as desired. 
• Mash the beans to get a creamy consistency of the gravy  and add the slit jalapeno
• Simmer on low to medium heat for 15-20 mins. 
• Switch off the heat and squeeze in the lime jucie, add the chopped cilantro and stir to mix. 

Notes: – 

• Dont soak your black beans. While it reduces the cooking time, pre-soaking breaks down the skins and leaves them mushy and dull colored (sort of gray). If you are in a rush, instead try good quality canned black beans (well drained and washed). They are not same but they will with the right seasoning and simmering. 
• You can see that the pictures show a different gravy color (not really black) i.e. because of the soaking. I had soaked the beans while shooting for this recipe. But ever since I read about this “Not to soak black beans”, I love the color and earthy flavor in gives to the curry.