Before making this recipe be sure to soak the dry beans for 8 hours before cooking. Beans, especially kidney beans, must be fully cooked and tender before eaten. To save time (but not money) use canned beans.
Prep Time5 minutesmins
Cook Time1 hourhr
Course: Soup
Servings: 4
Author: Jenné
Ingredients
1tablespooncanola oil
1/2yellow oniondiced
3clovesof garlicminced
1jalapeño pepperminced
1 1/4cupsoaked raw black beansor 2 15-oz cans, drained & rinsed
Warm the oil in a dutch oven on medium heat, then add the onions, garlic, and jalapeño pepper to sauté.
Once the onions have softened, add the soaked and rinsed raw beans.
Then add 6 cups of water, and bring it to a simmer. NOTE: If you are using canned beans, add them at this stage but only use 1 cup of water and skip the hour of bean cooking.
Cook the beans until tender, about 1 hour. Add more water if necessary.
While the chili is cooking, cook the rice following the package instructions.
Add the diced tomatoes, sweet potato, cumin, chili powder, and salt. Continue cooking until the sweet potatoes are tender, about 20 minutes.
Add the spinach, and cook for another 5 minutes.
Season to taste with more salt and spices if necessary, then serve over the cooked rice and garnished with fresh cilantro.