Red Bean and Tomato Stew

Instructions

1. 1

   Rinse the red beans thoroughly and soak them in water overnight or for at least 8 hours.

2. 2

   Drain the soaked beans and set them aside.

3. 3

   Heat the vegetable oil in a large pot over medium heat.

4. 4

   Add the cumin seeds, bay leaf, and star anise to the pot and sauté for about 1 minute until fragrant.

5. 5

   Add the chopped onion to the pot and sauté until it becomes translucent.

6. 6

   Stir in the chopped green capsicum and cook for another 2-3 minutes.

7. 7

   Add the chopped tomatoes to the pot and cook until they soften, about 5 minutes.

8. 8

   Add the soaked red beans to the pot and mix well.

9. 9

   Season with Kashmiri chili powder, salt, and black pepper.

10. 10

    Add enough water to cover the beans and bring the mixture to a boil.

11. 11

    Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the beans are tender.

12. 12

    Adjust the seasoning if necessary and remove the bay leaf and star anise before serving.

13. 13

    Serve the stew hot, garnished with fresh herbs if desired.