Begin by cooking the beans--how long will depend on the age of the beans. I use Rancho Gordo
, which means I can count on them being in done in a few hours or less. Place the beans in a large, heavy bottomed pot and cover them by 2 inches of water. Add the chopped onion, minced garlic, Ceylon cinnamon stick, turmeric, paprika and drizzle of mustard oil. Bring to a boil and let boil for 5 minutes.