4 cups (1 litre) dried red kidney beans

Soaking water

4 onions, thinly sliced

1/3 cup (75 ml) chopped fresh ginger

1/4 cup (60 ml) minced garlic

1/4 cup (60 ml) olive oil

3 tablespoons (45 ml) yellow curry powder

1 tablespoon (15 ml) sweet paprika (Spanish paprika)

1 tablespoon (15 ml) ground cumin seeds

1 tablespoon (15 ml) ground black pepper

1 tablespoon (15 ml) ground coriander seeds

1 can 103 oz (2.89 litres) peeled plum tomatoes

3 cups (750 ml) water

1 tablespoon (15 ml) canned chipotle pepper in adobo sauce

1/2 cup (125 ml) honey

The juice of 3 limes

Salt

Place the beans in a large bowl. Cover with water and soak overnight at room temperature. Add water, as needed, so that the beans are always covered. Rinse and drain.

With the rack in the middle position, preheat the oven to 165 °C (325 °F).

In a large saucepan or Dutch oven, soften the onions, ginger, and garlic in the oil. Add the spices and cook for 1 minute over low heat, stirring constantly. Add the beans, tomatoes, water, and chipotle. Bring to a boil. Cover and bake for about 3 hours or until the beans are tender. Add the honey and lime juice. Season with salt.

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