Heat the oil in a nonstick saucepan and gently sauté the onion, celery, and garlic until softened.
Add the beans, cumin, and currants and stir in almost all the water.
Bring to a boil, stir, and cover. Reduce the heat to simmering point and cook for 15 minutes, or until the vegetables are just tender, adding more water, if required.
Remove from the heat and stir in the mint and season to taste.
Notes
Tip: You may eat this dish with rice, pearl barley, or couscous, and a green vegetable or sliced tomatoes.