Indian Spiced Two Beans and Sweet Potato Crock Pot

• 1 tablespoon olive oil
• 1 large onions chopped
• 2 cloves garlic minced
• 1 cup mushrooms button, or cremini, sliced
• 15 ounces chickpeas (garbanzo beans) 1 can, drained and rinsed
• 15 ounces pinto beans 1 can, drained and rinsed, or black beans
• 2 pounds sweet potatoes, or yams 2 to 4, depending on the size
• 2 1/4 teaspoons cumin ground
• 3/4 teaspoon coriander ground
• 1 x salt and black pepper to taste
• 4 tablespoons lemon juice 1 lemon
• 2 tablespoons honey
• 10 ounces spinach, frozen chopped
• 1 x yogurt, plain as needed
• 1 x cilantro as needed

1. Heat the oil in a large nonstick skillet over medium-high heat until hot.
2. Add onions, stirring often, and cook until onions are soft, about 5 minutes.
3. Stir in the garlic and mushrooms, and cook until most of the liquid has been evaporated and the onions and mushrooms are both browned, about 10 minutes.
4. Transfer the mixture into crock pot.
5. Add the frozen spinach into the pan, and cook until the spinach are thawed and wilted, 2 to 3 minutes.
6. Meanwhile add both chick peas, pinto beans or black beans, and sweet potatoes into a 6-quart crock pot.
7. Add dry spices, and pour in lemon juice and honey.
8. Add the thawed spinach.
9. Stir everything all together until well mixed.
10. Cover, and cook on low for 6 to 8 hours, or on high for 2 to 3 hours.
11. Serve warm with naan bread with some yogurt and cilantro on top if needed.

olive oil, onions, garlic, mushrooms button, chickpeas, pinto beans, sweet potatoes, cumin ground, coriander ground, salt, honey, spinach, yogurt, cilantro

Taken from recipeland.com/recipe/v/indian-spiced-two-beans-sweet-p-52956 (may not work)