Cook the Black Beans (250 gram) as per packet instructions.
In the meantime in a blender blitz the Tomato Passata (500 milliliter), Onion (1), Spring Onion (5), Garlic (4 clove), Red Chili Pepper (1/2), and Long Green Peppers (1/2).
In a pot, add Salt (1 teaspoon), Roasted Cumin Powder (1 teaspoon), Dried Oregano (1 teaspoon), Worcestershire Sauce (1 tablespoon), and Ground Black Pepper (1/2 teaspoon). Cook for about 20 minutes.
When the beans are half way cooked, add the tomato sauce to the beans with Salt (1/2 teaspoon), Roasted Cumin Powder (1/2 teaspoon), and Dried Oregano (1/2 teaspoon) leave to cook for approx 30 minutes or until the beans are soft. Stir occasionally to avoid the beans sticking to the pot.
Once the beans are soft, serve immediately.