Ingredients:

  • 1 cup dried Rio Zape Beans
  • 4 cups water (for soaking and cooking)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced (any color)
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • (additional vegetable broth or water as needed for cooking - about another cup)
  • (salt and black pepper to taste)
  • (optional toppings: Fresh cilantro or parsley, sliced avocados)

Instructions:

  1. Rinse the Rio Zape beans under cold water. Place them in a bowl with enough water to cover by at least two inches. Let soak overnight or for at least six hours.
  2. After soaking, drain the beans and rinse them again under cold water.
  3. In a large pot over medium heat, add olive oil. Once heated, add the chopped onion and sauté until translucent (about five minutes). Add minced garlic and cook for an additional minute until fragrant.
  4. Stir in diced bell pepper
  5. Sprinkle cumin powder and smoked paprika over the vegetables. Mix well to coat everything evenly.
  6. Add the soaked Rio Zape beans along with tomato paste into the pot. Pour in vegetable broth or additional water until it covers all ingredients by about an inch—season with salt and black pepper to taste.
  7. Bring everything to a boil; then reduce heat to low. Cover partially with a lid so steam can escape while simmering gently for about one hour or until beans are tender.