Today's recipe comes from
Honey Beans and Spinach
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 onion, diced finely
2 medium (or 4 tiny) sweet potatoes, peeled and chopped
3 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon ground corriander
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, juiced
1/4 cup honey
1 (12-ounce) bag baby spinach, washed (even if the bag says washed, rinse it off again)
2 tablespoons cream cheese (optional)
The Directions.
Use a 6-quart slow cooker. Drain and rinse both cans of beans, and dump them into your crockpot. Add the onion, garlic, and sweet potato. Add dry spices, and stir in honey and lemon juice-- you want the beans and veggies in the pot to be coated with them. Rinse off your spinach, and add it to the pot. You'll need to squish it all in, but I promise it'll fit. Plop a dollop of cream cheese on top. Cover, and cook on low for 6 hours, or on high for about 3. Stir well before serving over a bed of white or brown basmati rice.
The spinach on top may stick to the edges of the pot and get a bit crispy. This is okay-- just peel them off and stir them in. The bit of cream cheese mixes with the lemon and honey to create a fabulous sauce.
My changes:
Instead of black beans I used a "bean mix". Unfortunately I didn't plan ahead and prepare black beans...and the bean mix can was on sale. It had black beans in it!
No corriander - didn't have any
Only used 6oz of spinach (should have read the recipe better before going to the store!)
No cream cheese
Thoughts - um, yum! The sweet potato and the lemon juice mix perfectly. Had this for lunch today and I'm not going to mind eating the leftovers!
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