Use a large bowl and place the dry beans in it. Fill the bowl with considerable amount of water, enough to dip the dry beans 1 or 2 inches in the water. Allow the beans to be soaked overnight. Remember that one cup of dry beans equals to 3 cups of cooked beans. So measure how much you need to cook accordingly.
Drain and rinse the beans next day. Cover them with fresh water and simmer them for a couple of hours until they’ve turned tender. Don’t rush in on preparing the utensils for the next step as you’ll have plenty of time to do that.
Put the onions in a large pot or saucepan and heat them until they’re soft and translucent. After heating the onions, add the minced garlic, cooking it for a further 1 to 2 minutes.
Add your beans in the saucepan. Make sure that if your beans are dried and without liquid, add extra water or milk.
Include some cumin, paprika, salt, chili powder and black pepper in the mixture.
Allow the mixture to cook on low heat for about 10 to 20 minutes. Make sure that you stir it continuously so that the mixture doesn’t end up being sticky.
If the mixture has turned dry, you’ll need to add a bit of water or milk in it.
Once the beans have been thoroughly cooked, it’s time to spice up things a bit. Mash the beans with a potato masher or a heavy wooden spoon. Whether you want to leave slightly chunky beans or a super smooth mixture, it’s entirely upon you. Sprinkle some pepper or red chilies upon it as you like.