Njahi (Kenyan Black Beans) in Coconut Sauce Recipe

Ingredients (16)

• 2 cups (13 ounces; 370g) njahi beans (see note)
• Diamond Crystal kosher salt
• 1/4 cup (60ml) neutral oil such as avocado oil, plus more if needed
• 1/2 medium red onion (5 ounces; 150g), finely diced
• 1/2 large green bell pepper (4 ounces; 110g), stemmed, seeded, and finely diced
• 6 medium garlic cloves, thinly sliced
• 4 scallions, ends trimmed and thinly sliced
• One 1-inch piece ginger (1/3 ounce; 10g), peeled and minced 
• 1 teaspoon cumin seeds
• 3 tablespoons (40g) tomato paste
• 2 teaspoons garam masala
• 1 jalapeño, stemmed, seeded, and minced
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric 
• One 13.5-ounce (400ml) can coconut milk
• 1/4 cup roughly chopped cilantro leaves and tender stems