• ¾ cup navy beans, soaked overnight
• 1 pound spinach, cleaned and chopped
• 1 small hot pepper, crushed
• 1 tablespoon canola oil
• ½ cup water
• 2 scallions, finely chopped
• 1 tablespoon corn starch
• 1 teaspoon cumin
• 3 cups Black Thai rice
• ½ teaspoon cinnamon
• ¼ cup chopped cashews

Cook the navy beans for 30 minutes until tender. Do not over cook the beans or the skins will come off and the beans will become mushy. In a large skillet heat the oil and saute the scallions. Add the rinsed spinach and stir while it reduces. Add the spices, including the hot pepper. Slowly add the corn starch mixed in water. Cook till thick. Add the cooked navy beans. Stir well. Stir the cashews into the cooked purple rice. Place on dishes and spoon the bean and spinach mixture over the rice. Garnish with fruit of your choice.