This recipe is from the “Run Fast. Eat Slow” Cookbook https://www.runfasteatslow.com/. Our Board member Kip Bergstrom, AKA “The Perishable Cook”, whose website can be found here: https://theperishablecook.com/, recently made this delicious dish using local Luna Bleu https://www.lunableufarm.org/ spinach amongst other local ingredients. All ingredients were sourced right here at the Co-op. We hope that you give it a try to celebrate the local spinach that is on our shelves now.

Serves 2

Ingredients
1 cup short grain brown rice, rinsed
2 cups water
1 cup Spicy Black Beans (see recipe below)
1 tablespoon extra virgin olive oil
3 packed cups spinach, stems removed
¼ teaspoon fine sea salt
2 eggs
Freshly ground black pepper
Optional toppings: grated cheese, salsa, chopped tomato, chopped avocado, Avocado Cream
(see recipe below)

Instructions
1. Make sure to rinse the rice in a colander, then place the rice and water and a pinch of
salt in medium saucepan, bring to boil, cover, then simmer on low for 45 minutes or
until all water is absorbed and rice is tender. Brown rice takes a lot longer than white
rice. Set your timer to 45 minutes and DO NOT peek at the rice while it’s cooking; you
don’t want to lose any steam so keep the lid on the entire time. When your timer does
go off, check to make sure the water is absorbed. If it still has a little water left and the
rice isn’t quite soft enough, give it another 5 minutes. Turn off the heat but leave the lid
on and let your rice rest for 15 minutes. This prevents the rice from getting sticky and
will give you perfectly fluffy brown rice.
2. In a small saucepan with a lid, warm the beans over low heat.
3. In a nonstick pan set over medium heat, warm the oil. Add the spinach and salt and
cook until wilted. Set aside in a small bowl.
4. In the same pan, crack the eggs on opposite sides and season with salt and pepper. Cook
the eggs “over easy” by cooking one side until the whites set, about 2 minutes, and then
flip and cook 1 minute longer (the yolk should still be runny).
5. Place a serving of rice in 2 warmed bowls. Top each bowl with the beans, spinach, and
fried egg. Serve immediately with an assortment of your favorite toppings (if
desired)—we highly recommend our Avocado Cream (recipe below).
Spicy Black Beans

Spicy Black Beans
Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 carrots, diced
2 teaspoons fine sea salt
3 cloves garlic, smashed

1 pound dried black beans (2 ¼ cups), soaked in cold water overnight, drained and rinsed
1 chipotle pepper in adobo (canned), chopped
3-inch piece kombu or 1 sprig fresh epazote (or 1 tablespoon dried), optional
1 teaspoon ground cumin
1 bay leaf
1 tablespoon lime juice

Instructions
1. Heat the oil in a large heavy-bottom pot over medium-high heat. Add the onion, carrots
and salt and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic
and cook for 1 minute.
2. Add the beans, chili pepper, kombu or epazote (if using), cumin, bay leaf, and just
enough water to cover (about 4 to 5 cups). Bring to boil. Cover, reduce the heat, and
simmer for 1 to 2 hours, testing for doneness after 1 hour (beans should be creamy and
easily mashed between two fingers).
3. To thicken the cooking liquid, smash a few beans with a fork and simmer uncovered
until desired consistency is reached.
4. Prior to serving, add the lime juice, then taste and season with additional salt, if needed.
5. Serve warm or allow to cool and store in gallon-size freezer bags in a flat layer to make
defrosting easier.

Avocado Cream

Ingredients
2 small or 1 large ripe avocado, halved
1 small or ½ large jalapeño chili pepper, stem removed, quartered (wear plastic gloves when
handling)
2 teaspoons lime juice
1 tablespoon extra virgin olive oil
¼ teaspoon fine sea salt

Instructions
1. Scoop the meat from the avocado and place in a food processor with the chile pepper,
lime juice, oil, and salt. Process until smooth and transfer to a bowl.
2. Cover the bowl tightly with plastic wrap and refrigerate until ready to use. Store any
leftovers in an airtight container in the fridge for up to 1 day.