Directions

1. Add beans, half of the minced garlic, and half of the minced red onion to cooker.
2. Pour in cold water, covering beans by 2 inches of water.
3. Cover with glass lid. Set to "slow cook" and adjust for 8 hrs.
4. After 5 hrs, check the beans to see how done they are. At this point, check beans every one-half hr until they are done.
5. When beans are cooked, drain, reserving 1c of the cooking liquid. Set beans aside.
6. Clean and wipe out cooking pot.
7. In a blender or food processor, add the remaining garlic, Serrano chilies, turmeric, paprika, and 3T of the reserved cooking liquid. Puree until mixture reaches a paste-like consistency. Add more water, if necessary.
8. Set the cooker to "sear" and adjust for 20 minutes. Add the oil. When hot, add chilies de arbol, coriander, cinnamon sticks, ginger, and cumin. Cook for 1 minute or until fragrant.
9. Add remaining minced onion and cook until browned. Add blended paste from blender. Cook for an additional 2 minutes.
10. Stir in tomatoes until all liquid has evaporated off, about 10-15 minutes.
11. Add the beans, lemon juice, garam masala, cilantro, salt, freshly ground black pepper, and the remaining reserved cooking liquid. Continue to cook uncovered, stirring occasionally, about 4-5 minutes. Serve beans over rice. Garnish with sliced onions.