Beans, Spinach, Sweet Potatoes, and Carrots

Servings: 8-10 as a side dish, 4-6 as a main dish served over rice or another whole grain. 

It was a super yummy dish that we had with tamales and Spanish rice. My seven year old nephew was over for dinner and kept going back for more helpings. 

Co-Op

1 can Pinto beans, drained and rinsed

1 can Garbonzo beans, drained and rinsed

2 tbs Olive Oil

Salt and pepper to taste 

Farmers Market

3 small Carrots (about 1/2 cup), 1/4" dice

2 small Sweet Potatoes, 1/4" dice

1 small Onion, 1/4" dice

2 Garlic cloves, minced

1 tbs Orange Zest (zest of a medium orange)

Trader Joes

3/4 package cooked frozen Spinach

(I had this in the freezer for like 6 months. He. He. It wasn't frost bitten or anything. I had eaten the fresh spinach I bought last week already, but wanted some kind of green in the dish, so the frozen kind had to do)

Hatch, New Mexico 

2 tbs Green Chili Powder (optional)

Tucson

1/2 cup Water

Directions:

Place the oil in a large sauté pan on medium high heat, add the onion, garlic, carrot, and sweet potatoes. Cook until the onions start to turn translucent then add the green chili powder (you can sub in another chilie or cumin if ya want or use roasted green chilies), salt and pepper. Once the spices are spread out on the veggies, put in the spinach, orange zest, and water and let simmer Covered, on medium heat for 8-10 minutes; then its done and ready to eat.