1 1/2 Cups dry Black turtle beans
2 Large yellow onions, sliced thinly
1 Bunch Spinach, washed and chopped
1/2 Cup unsalted roasted peanuts
2 T peanut oil
1/2 Cumin seeds
1 T Sage
1/2 T Raw Sugar

Cook the beans in water with a pinch of salt about 2 hours or until done. Drain off 3/4 of the liquid, set aside. Preheat a large cast iron skillet over medium heat. Add peanuts and toast lightly. Add peanut oil and onions, fry over medium high heat until translucent (approximately 10-15 minutes). Add spices and sugar. Reduce heat to medium-low, cover and cook for another 10-15 minutes, stirring frequently. Add remaining ingredients and cook over medium high heat for 2-3 minutes, just enough to heat the spinach. Remove from heat.

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