Here's a colorful, warm blend of vegetables, spices, and, yes, beans, from Clean Food Dirty Girl. Domingo Rojo beans would be our first choice, but any of the Ayocotes or even Scarlet Runners would work well too. 

• 2 cups red onion, diced (11.3 oz)
• 3 tablespoons garlic, minced (0.8 oz)
• 1⁄4 cup green onion, thinly sliced (0.9 oz)
• 3 1⁄2 cups canned diced tomatoes (1.9 lb)
• 3 cups cooked Rancho Gordo Domingo Rojo beans 
• 2 cups water
• 2 tablespoons coconut aminos (optional but yummy)
• 2 cinnamon sticks
• 2 teaspoons chili powder
• 1 1⁄2 teaspoons salt
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon ginger powder
• 1⁄2 teaspoon black pepper (20 turns)
• 1⁄2 teaspoon cumin powder
• 2 dried bay leaf
• 4 cups spinach, chopped (4.2 oz)

Serves 4

1. Heat a pot over medium heat for 2 minutes. Add the onions and cook for about 5 minutes, adding a splash of water and stirring when they start to brown. Add the garlic and green onions and cook for an additional minute. 
2. Add the tomatoes, kidney beans, water, coconut aminos (if using), cinnamon stick, chili powder, salt, turmeric powder, coriander powder, ginger powder, black pepper, cumin powder and bay leaf. Simmer with a lid on the pot at an angle, for 20 - 25 minutes, until most of the liquid has been absorbed.
3. Turn off the heat and stir in the spinach. Remove the cinnamon stick and bay leaf before serving.