2 large yellow onions, cut in half lengthwise and thinly sliced
3 garlic cloves, coarsely chopped
1 jalapeno, seeded and chopped
1 teaspoon salt
1 teaspoon ground cumin
3/4 tsp. freshly ground black pepper
1/2 tsp. ground coriander
1 can (14 1/2 oz) diced tomatoes
1/2 cup low-sodium vegetable broth
2 tablespoons light brown sugar
pinch of saffron threads
1 lb red potatoes, cut into 1 1/2 " chunks
1 1/2 cups frozen peas
1/2 cup cilantro leaves
Heat beans in olive oil in a large, deep skillet over medium heat. Remove from heat. Drain most of liquid. Leave about 1 tablespoon of liquid.
Add onion, garlic, and jalapeno, and cook 8 minutes. Add salt, cumin, pepper and coriander. Cook 1 minute.
Add tomatoes, broth, brown sugar and saffron. Bring to a boil.
Add beans and potatoes. Bring to a boil. Reduce heat, cover, and simmer for about 30 minutes or until potatoes are tender.
Stir in the peas. Cover and simmer 5 minutes more. Stir in the cilantro and serve.