Saute onion and garlic in oil until onion is soft. Add celery and spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano. Simmer 30 minutes.
To cook raw beans: Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour. Bring to a boil in same water and simmer about 1 hour or until tender. (beans approximately double in volume, i.e., two cups raw = 4 cups cooked)
Notes: I like cooking my own beans rather than buying canned beans. I use as many different beans as I have at home. Usually at least 3 of the 4 mentioned, and one of the 3 must be black beans because they are my absolute favorite. Add or subtract cayenne pepper for hotness level. A bit more cumin may be good too, I have yet to determine this, though.
