Method

• 1.
  Place beans in a large bowl and cover with water. Leave to soak overnight.
• 2.
  Drain the beans from their soaking liquid and transfer to a saucepan. Cover with water and bring to the boil, then simmer for 45 minutes to 1 hour until tender. Drain.
• 3.
  Meanwhile, heat the oil in a large saucepan over a low heat, add onion and cook, stirring, for 6-8 minutes until onion starts to turn transparent. Increase heat to medium and add the allspice, cumin, paprika, turmeric and 1 tsp each pepper and salt, and cook, stirring constantly, for 3-4 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the sugar and vinegar, and stir until the sugar dissolves, then cook, stirring frequently, for 15 minutes until reduced and sticky.

• 4.
  Add the tomato and 400ml water to the pan, increase heat to medium-high and bring to the boil. Cook, stirring frequently, for 6-8 minutes until combined.
• 5.
  Reduce heat to medium and add the drained beans. Cook for 15-20 minutes until the sauce has slightly reduced. Adjust seasoning and serve with toast.