1) Drain the beans, rinse and put in separate saucepans. Cover generously with water and bring to the boil. Boil rapidly for 10-15 minutes and then reduce the heat and simmer for 45 minutes. Drain and set aside.
2) Heat the olive oil in a large saucepan. Fry the onion and peppers for 5 minutes until softened. Add the garlic, cumin seeds, ground coriander, oregano and stir well. Cook for a further 2 minutes and then add the chilli powder and tomato puree and stir.
3) Add the chopped tomatoes, beans, sugar and stock and bring to the boil. Reduce the heat and simmer for 45 minutes, stirring occasionally.
4) Serve with quinoa or rice, soured cream and cheese. Serves 6.