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1
Pour the beans with 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 about 1 hour, or until the beans are tender but intact.
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4
Stir in salt to taste.
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5
Heat the oil over medium heat in a large, heavy nonstick frying pan and stir in the onion.
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6
Cook, stirring often, until the onion is tender, 4 to 6 minutes, then stir in the paprika.
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7
Stir for 1 to 2 minutes, stir in the garlic.
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8
Cook, stirring often, for about 2 minutes, until the garlic and onions are very fragrant but not brown, and add the tomatoes and 1/2 teaspoon salt.
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9
Cook, stirring frequently, until the tomatoes are cooked down slightly and smell fragrant, 8 to 10 minutes.
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10
Remove from the heat and scrape the contents of the pan into the pot of cooked beans.
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11
Return the beans to a simmer, stir in the bay leaf and butternut squash, and simmer, covered, for half an hour, or until the squash and beans are thoroughly tender.
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12
Stir in the quinoa and simmer for additional half an hour, or until the quinoa is translucent and displays an opaque thread.
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13
Season with salt to taste.
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14
Grind a generous amount of freshly pepper on top.
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15
Stir in the cilantro or parsley.
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16
Simmer for a few minutes more.
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17
Serve warm with bread or over rice.
