Per your request on the other board: Hubby is glad to share the recipe, but since he cooks by memory without paying attention to ingredient amounts everything is estimated: Wash beans and remove from hulls (that's the hard part, I think!). This recipe is good for about three cups of shelled beans. Saute in a little canola oil along with a clove or two of fresh garlic. Add in no particular order: a tsp. salt, 1 Tablespoon ground cumin, ground pepper to taste, one jalapeno finely chopped and seeded, 2 tsp. grated fresh ginger, 1 Tbsp. sugar, 2 tsp. tumeric, and the juice of one lime. If you wish you may also add a finely chopped tomatoe (especially if in season). Add about a cup of water and continue to cook, stirring occasionally, until beans are tender. Its good served with rice. I suggest you taste and adjust seasonings because these are all estimates. If anything I underestimated.