Soak the beans. Follow link above for Quick Soak or Overnight Soak.
Put the soaked beans in a large pot and cover with water 2 - 3 inches above the beans. Cover, bring to a boil, then reduce heat and simmer gently for 1 1/2 - 2 hours, until tender. Or use a slow cooker set to low for 8 hours.
Place the cumin seeds in a large frying pan and cook over low heat until fragrant, about 5 minutes. Add olive oil to the cumin seeds in the frying pan and raise the heat to medium. Once oil is warm, add the onions, bell pepper, garlic+salt mash, and spices. Cook for about 10 minutes until onions are soft. Then add the tomatoes and chiles. (You can do this step any time while the beans are simmering. Just set it aside and wait for the beans to finish.)
Strain the beans, reserving 1 cup of the cooking water, and add it and the beans back to the same pot. Add the cooked onion and spice mixture from step 3 to the beans and heat through. Serve in warmed bowls with accompaniments mentioned above. Enjoy!