1/2 cup peruano beans, cooked

1/2 purple onion, coarsely chopped

1 6″ carrot, cut into coins

3 garlic cloves, coarsely chopped

1 large handful of arugula, chopped

Herbes de provence to taste

To prepare the beans, place dry beans in sauce pan covered with water and bring to boil. Turn off heat and soak for one hour, drain, and recover with fresh water. Cook until done. These beans cook rather quickly so do not over cook. You can add ground onion or garlic powder as they cook if you so desire.

Saute onion, garlic, and carrots in olive oil until tender. Add beans and herbes de provence. Once combined, add arugula and cook only until wilted.

Note: If you leave enough broth with the beans as you cook, you will have soup. Want less broth, cook down liquid until desired amount. Peruano beans nearly double in size from dry to cooked.