Prepare and cook black beans according to on-pack instructions. Drain and set aside.
Heat the oil in a large frypan over high med-high heat and sauté the onions, capsicum and garlic for 3 minutes or until softened, add the beef and brown quickly for 5-6 minutes then add the spices and cook a further minute until fragrant.
Reduce the heat and stir through the stock, tomatoes and tomato paste, cover and simmer for 20 minutes. Add the cooked black beans and cook a further 10 minutes. Stir through the sugar and season to taste.
Serve topped with a dollop of sour cream, some grated cheese and coriander leaves. Serve immediately with steamed rice.