Directions

• In a Dutch oven or claybean pot, add 2 tablespoons of olive oil, garlic, white onion, and the habanero. Place on low heat for approximately 20 minutes until all ingredients have softened. Remove the onions, garlic, and chili. Place them in a food processor and blend until you have a smooth puree. Add the beans to the pot and cover with 2 inches of chicken stock. Add bay leaves, salt, cumin, coriander, and oregano. Add the pureed mixture. Cook for 1 hour, checking every 20 minutes to add more stock when needed. Beans should be firm but cooked through when done. Remove cool beans to a bowl.
• Boil the beets. Allow to cool and remove the skin; slice thinly. Peel and slice the navel oranges.
• Place the spinach on a platter. Arrange the beet and orange slices. Spoon the beans onto the plate. Break the goat cheese into small pieces and scatter over top of the salad.
• To make the salad dressing, combine egg, garlic, fresh lime juice, and avocado oil in a food processor. Process until smooth and thick, about 2 minutes. Transfer the mixture to a large mixing bowl, then very slowly stream in the olive oil while continuously whisking. For the oil to emulsify, whisk slowly, adding a few drops at a time. When the aioli is thick and creamy, season to taste with Kosher salt and black pepper. Swirl the adobo sauce on top and serve immediately.