Place the beans in individual bowls and cover with warm water. Allow to soak overnight to release the phytic acid and reduce cook time. The next day, drain and rinse well before using.
In a medium pot, heat the oil and sauté the onions and garlic until lightly golden. Add the tomato paste, chopped tomatoes, jalapeno, and spice blend to the pot with a cup of water. Stir until well combined and simmer on medium low heat for 5 minutes. Next, combine the beans and cover with water. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking and adding water as needed. When the beans are soft, add the chopped sweet potato, maple syrup and cider vinegar. Continue to cook for another 15-20 minutes, or until root veggies are tender but not mushy and beans are fully cooked. Season with salt and pepper. Serve with a drizzle of Greek yogurt or kefir, a slice of corn bread, and your favorite brew.