Soak the beans overnight. Drain them, cook them in pressure cooker for 2 whistles or place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 1 hour until tender.
Heat olive oil in heavy bottomed saucepan over a medium heat.
Add the onions, cook for 6-8 minutes.
Tip in the fresh tomatoe puree, cook for 5-6 minutes then tip in the canned puree.
Reduce the heat to low and cook for 7-8 minutes stirring occasionally.
Add beans along with the water in which they are cooked.
Add salt, pepper, red chili or paprika powder, mixed herbs. Mix well.
Cover and let it simmer for 20 minutes till sauce is creamy and velvety and beans are cooked through
Serve the beans on toasted bread.