Step 1

Heat a large non-stick pot or skillet. Add the onion, sprinkle it with the baking soda, and immediately stir in one tablespoon of water or vegetable broth. Cook, stirring frequently, until the onion changes color and begins to soften, adding more water if it starts to stick to the pan. Add the chopped pepper and garlic along with another tablespoon of water or broth. Cook for 2-3 minutes, adding another splash of water if necessary and making sure that the garlic does not burn.

Step 2

Add the drained beans, vegetable broth, and all seasonings. Cover tightly, reduce heat to very low, and cook for at least 30 minutes, adding broth if it starts to dry out. The longer and slower you cook them, the more flavorful the beans will be.

Step 3

While the beans are cooking, prepare the grits according to package instructions. (I used 1 cup of Bob’s Red Mill organic grits cooked in 3 cups of water.) Keep warm until beans are ready.

Step 4

Check the beans, and if they seem dry, add a good splash of broth. (The beans should have a little liquid around them, but not as much as a soup or stew.) Increase the heat to medium, add the spinach, sprinkle with smoked salt if you want, stir well, cover tightly, and cook until the spinach wilts. Serve over the grits.