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1
Place the beans and soaking water in a large pot.
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2
Add water if necessary to cover the beans by about 2 inches, and bring to a boil.
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3
Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact.
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4
Add salt to taste.
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5
Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion.
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6
Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika.
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7
Stir together for about a minute, and add the garlic.
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8
Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt.
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9
Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes.
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10
Remove from the heat and scrape the contents of the pan into the pot of beans.
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11
Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender.
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12
Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread.
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13
Taste and adjust salt.
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14
Add a generous amount of freshly ground pepper.
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15
Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread.
