If you are using canned beans, place it in a sauce pot along with the spice bag, and fill it with water. Cover and cook for 15mins on medium-low heat. All I want to do is extract the flavour from the spice bag

If you are using the dried beans, use a pressure cooker and it should take around 10mins

When the beans are ready, remove the spice bag and don't drain the water

As you wait for your beans to be done, heat some oil in a skillet and saute the fennel seeds, ginger, green chillies and the onions. When it starts to become aromatic and soft, add the spice powder and saute for another minute. Next add the tomatoes, some water and the required amount of salt, and cook until the tomatoes are soft

Add the kidney beans along with the water and stir gently. Season as required and add water depending on the consitency you like. Mush a few of the beans to thicken the gravy

Garnish with some cilnatro and onions and serve with rice, chapathi or rotis