First peel the onion, garlic cloves, and ginger.

Then, chop them up well.

Place the olive oil in a large pan set over a stovetop on medium heat, and add in the onion, ginger, and garlic and sauté for about 10 minutes, stirring often, so these do not burn.

While the onion, ginger, and garlic are sautéing, rinse off the potatoes and dice them up very small.

Add the finely diced potatoes to the pan.

Also add in the spices such as the coriander, smoked paprika/cayenne, and turmeric and mix well.

Then, add in the water and turn the heat on the stove up a bit. Cover the pan and let the potatoes cook for about 10 minutes.

Remove the lid and prod the potatoes with a fork to make sure they are tender. At this point, they should be tender. However, if they are not, add in 1/8 cup of water and then place the lid back on, and cook for about 3-5 more minutes.

Then, add in the frozen beans and black beans and stir well. Place the lid back on and cook about 3-5 more minutes, or until the beans are not frozen.

Season with salt and pepper to taste.

Then, sprinkle on some chopped parsley and chili flakes, and enjoy!