Adapted from Whole Living to be oil-free.

Ingredients
8 oz (about 1 1/2 cups) dry white beans
1 large minced onion (about 2 cups)
1 Tbsp minced garlic
1 sliced serrano chile
1/4 tsp salt (optional)
1/4 tsp hot or sweet paprika
1 Tbsp tomato paste
3 cups chickeny bouillon or water
15 sprigs cilantro
1/2 sugar pumpkin

Preparation

1. Place 8 oz (about 1 1/2 cups) dry white beans in a medium saucepan and cover by about 2 in of water. Bring to a boil; remove from heat and let stand for 1 hour. Drain and rinse.
2. In a stockpot over medium-high heat, water sauté 1 large minced onion (about 2 cups), 1 Tbsp minced garlic, 1 sliced serrano chile, and 1/4 tsp salt (optional) until the onion is translucent, about 5 minutes. Stir in 1/4 tsp hot or sweet paprika and 1 Tbsp tomato paste; cook for 1 minute. Add beans, 3 cups chickeny bouillon or water, and 15 sprigs cilantro. Bring to a boil. Reduce heat to low and simmer partially covered for about 35 minutes.
3. Peel, seed, and cut half a small sugar pumpkin into 1-inch chunks (about 4 cups). Add pumpkin to beans, plus additional bouillon or water to cover, and simmer partially covered until tender, about 25 minutes more. Remove and discard cilantro. Serve immediately.