Slice the onions and fry in oil until soft. Peel the
Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
Thin the peanut butter with hot water to make a smooth paste. Add to the stew. Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.
In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.
You can find juniper berries in the spice section of specialty food markets.
Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
Bruise the seeds and berries in a mortar, and chop the onion into small squares.
Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
When done, check the seasoning.
Serve the beans in a bowl with the broth.
There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.