Heat oil, and gently fry onion, celery and capsicum until soft. Add all other ingredients and bring to the boil, stirring. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Serve with rice.

Note: I usually use dried black-eyed beans (a.k.a. black-eyed peas). To cook, soak in water overnight or at least for a few hours. Drain, cover with fresh water in a large saucepan, and simmer till cooked.