If using dry beans, pour beans into a colander and rinse them under cool running water. Discard and stones or other debris. Drain.

Transfer to a large pan and cover with about 2 inches of water. Bring water to a boil over high heat then cook the beans for 1 minute.

Cover with lid and soak beans in the water for 1 hour.

Drain/rinse beans, then set aside. (If using canned beans, start here)

In a large saucepan, heat palm oil over medium heat. Saute onions until translucent, then add tomatoes, ginger, optional dulce granules, garlic, optional whole habanero, paprika, and veggie bouillon powder/cubes. Stir until well combined (about 60 seconds).

Add beans, green onions, and the veggie stock (or water). Let simmer for 15-18 minutes

Give it a taste. If needed, adjust to your liking with extra seasonings and water for texture.