Step 1 Pick over the beans to remove any grit. Rinse the beans under cold running water; then place them in a large bowl with 6 cups water and 1 teaspoon salt. Soak for at least 4 hours or overnight.
Step 2 Drain the soaked beans, reserving the soaking water. Put the beans, onion, and red bell pepper in the pot. Stir in enough reserved water just to cover the mixture, about 1 3/4 to 2 cups (reserve the remaining water). Cover the pot, set it on a heat diffuser over low heat, and slowly bring to a boil while gently increasing the heat; this can take up to 45 minutes.
Step 3Boil for 5 minutes, then reduce the heat to a gentle simmer and continue to cook, covered, for 1 1/2 hours, removing the lid from time to time to keep the beans at a constant simmer. If the beans begin to dry out, heat the remaining soaking water and add as necessary (adding the water cold may cause the pot to crack).
Step 4In a small conventional skillet, cook the basturma in the olive oil over medium heat until it just begins to crisp, about 3 minutes. Stir in the tomato paste and cook for 30 seconds. Add the cardamom seeds, Marash or Aleppo pepper, a pinch each of salt and pepper and 1/4 cup water. Bring to a boil; then remove from heat and add to the beans. Stir gently, cover, and cook over low heat for 1 hour. Serve hot.