To a large pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 5 to 6 minutes until softened. Add the remaining ingredients except spinach and peas to a large stock pot. Stir and bring to a boil.  Cover with a lid, and reduce heat to a slow simmer.

Cook on low heat for about 45 minutes to 1 hour, stirring every 10 minutes or so to make sure wild rice don’t stick to the bottom of the pot and burn.  Remove and discard bay leaves. Add the peas and spinach in 10 minutes before serving. Stir, taste, and adjust seasoning as needed.

Add all ingredients except spinach and peas to the Instant Pot, stir to combine. Cook on Manual or High Pressure Mode for 15 minutes.

When finished cooking allow the instant pot to naturally release for 10 minutes. After 10 minutes, manually release the steam carefully.

Open the lid, discard bay leaves, and stir in the peas and spinach.  Taste, and adjust seasoning as needed, adding more salt or pepper to taste.

Add all ingredients to the Slow Cooker or Crock Pot, stir to combine. Cook On High for 6 hours, or Low on 8 hours. Rice and beans should be cooked all the way through.  Stir, taste, and adjust seasoning as needed. Remove and discard bay leaves before serving.