• 1 can (15.5 oz.) black beans, undrained
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon finely chopped sautéed garlic 
• 1/4 teaspoon cumin 
• 1 bay leaf
• 1/2 teaspoon  white vinegar
• 1/2 teaspoon brown sugar
• 1/4 cup chicken broth
• ¼ cup water
• 2 cups fresh spinach
• 1 cup fresh deveined, peeled and cooked shrimp
• 2 cups cooked long grain rice

Method

In a 4-quart saucepan over medium heat, combine all ingredients.

Bring to a boil. Lower heat, and simmer uncovered until it reaches desired consistency; about 8 minutes. Add in deveined and peeled steamed shrimp and two cups of fresh spinach and cover for 3 and half minutes. Discard bay leaf.

Serve on cooked long grained rice.  

This recipe serves five people, but can be easily adjusted for more company

Contributor: Rita Green

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