1 cup of small red beans (sorted, rinsed, soaked overnight or using the quick soak method)
2 tbsp olive oil
2 cloves smashed and roughly chopped garlic cloves
1 tsp chicken bullion
1/2 tsp dried marjoram
1/2 tsp dried thyme
2 cups chopped spinach
1 15 oz can of diced fire roasted tomatoes
1 10 oz can of Rotel diced tomatoes with cilantro and lime
4 cups of chicken broth
2 cups water
1 1/2 cups uncooked rotini
For garnish
cracked pepper
grated parmesan
hot sauce (optional)
Heat oil in a large pot. Add the garlic and saute for a minute. Stir in everything but the pasta. Bring to a boil, reduce heat to medium low, cover and simmer for about 45 minutes until beans are tender. Add the pasta and cook uncovered for another 10-12 minutes until pasta is al dente. Garnish with cracked pepper, grated parmesan, and hot sauce if you like things extra spicy.
