Beans, spinach, and rice for dinner! First time making these lupini beans. According to the goog there’s a whole process that goes into it. I’m talking 3-5 days lol but @SIMPLi does those extra steps for you which I was thrilled about. It did take a while to cook and even after pressure cooking, they were still a little more firm than a reg bean. Chewy, a slightly nutty, and really delicious! How I made it: 2 cups of beans soaked overnight 2 yellow onions and some left over red 1 jalapeen 1 knob of turmeric and 1 knob of ginger As much garlic as you want I used 5-6 cloves Cooked the veggie mixture down in coconut oil with salt and pepper until everything was tender and slightly caramelized. I then split the mixture in two: in a pot for the beans and a pan for the spinach. To the pot I added: 2 tablespoons tomato paste 1 tsp cumin 1 tsp coriander Cook that down for a couple of mins and then added: 2-3 chopped tomatoes Cooked it down again and then added my beans, water, and a heavy pinch of salt. I kept adding water and letting the beans soften. After some time I decided to throw them in the pressure cooker until they were “done” Spinach: Add chopped scallions to the pan with the onion mix and then a ton of spinach. Add chopped parsley and salt and pepper. Cook it down low and slow. The longer it cooks the better it gets! White rice: 2 cups of basmati rice washed and soaked for about 45 mins 2 tablespoons cumin 1/4-1/2 cup of light olive oil Add it to a pot of salted, boiling water and cook until softened but not too too soft. Strain. Mix boiling water and some more salt in a bowl and then pour over the rice. Add a generous amount of cumin! Heat up your oil and pour it over the rice. Mix very gently and poke 4-5 holes to let steam out. Cover and cook for about 20 mins over a low heat! 🤍🤍🤍 - @heykarabae