Cook the navy beans for 30 minutes until tender. Do not over cook the beans or the skins will come off and the beans will become
mushy. In a large skillet heat the oil and saute the scallions. Add the rinsed spinach and stir while it reduces. Add the spices, including the hot
pepper. Slowly add the corn starch mixed in water. Cook till thick. Add the cooked navy beans. Stir well. Stir the cashews into the cooked purple rice.
Place on dishes and spoon the bean and spinach mixture over the rice.
