Drain the dried beans you soaked overnight. Pre-boil the beans in a separate pot with enough water to cover them over medium heat for fifteen minutes, then discard the water; this step reduces their gas-forming effect. Caution: Do not add salt at this stage.

Heat the vegetable oil in a pot, add the diced meat and sauté over medium-high heat until it releases its liquid and reabsorbs it, and the edges are lightly browned. Searing the meat helps it retain its juices.

Add the chopped onion and sauté until it turns pink. Add the tomato and pepper paste and continue sautéing for another minute or two, until the raw smell of the paste disappears.

Add the pre-boiled beans, black pepper, and hot water. Cover with a lid and cook over low heat until the beans are soft and the water has thickened. Check occasionally and add hot water if needed.

Important: Once the beans are fully soft, add the salt and cook for five more minutes. Turn off the heat and let it rest for ten minutes; resting allows it to reach the right consistency. When serving, sprinkle red pepper flakes on top and serve with rice and pickles on the side.