Ingredients:

  • 1 cup dried mayocoba beans, soaked overnight
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 2 medium tomatoes, diced
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • 1 cup coconut milk

Instructions:

  1. Rinse and drain the soaked mayocoba beans. Set aside.
  2. In a large pot, heat olive oil over medium heat.
  3. Add diced onion; sauté until translucent (about 5 minutes).
  4. Stir in minced garlic and diced bell pepper; cook for an additional 3-4 minutes.
  5. Sprinkle smoked paprika and ground cumin over the mixture; stir well.
  6. Pour in vegetable broth; add soaked beans and diced tomatoes.
  7. Bring to a boil, then reduce heat and simmer, covered, for 30-35 minutes or until beans are tender.
  8. Stir in fresh spinach and coconut milk; cook until heated through (about 5 minutes).
  9. Season with salt and black pepper to taste.
  10. Serve warm, garnished with fresh herbs if desired.