Cook the beans in water and ½ t salt for about 1.5 hrs or until beans are tender. Drain and reserve the cooking liquid. Warm a small heavy skillet and toast the cumin seeds until their fragrance emerges; then add the oregano, stir for 5 seconds, and quickly transfer the spices to a plate or bowl so they don"t burn. Combine them with the cinnamon and the cloves, and grind to a powder in an electric spice mill. Heat a wide skilled [with water or some sauteing liquid] and saute the Onion briskly over high heat for 1 minute; then lower the heat to medium. Add the garlic, the spices, the paprika, and 1 t salt. Stir well to combine; then add ½ c reserved bean broth or stock and cook, stirring occasionally, until the Onion is soft. Next add the tomatoes and cook 5 minutes. Then add the pumpkin or