Organic Tomato, Spinach and Pinto Bean Salad

Here's a recipe sent to me from Sue.  Thanks Sue!

Organic Tomato, Spinach and Pinto Bean Salad


Ingredients

1/2 pound dried pinto beans

2 quarts of chicken stock

2 cups diced yellow onion

1 tablespoon chopped garlic

1 large carrot, diced

3 ribs celery, diced

5 medium tomatoes, diced

1/2 pound baby spinach

2 tablespoons cumin

1 tablespoon salt

1 1/2 teaspoons ground black pepper

Olive oil



Dressing:

2 tablespoons olive oil

2 teaspoonss red wine vinegar

Salt and pepper to taste



Directions

Rinse and pick through beans. Soak overnight.



Rinse soaked beans and put into a 3-quart pot. Add one quart of

water and one quart of chicken stock, simmer beans until tender,

but not breaking apart. About one hour.



In another 3-quart pot, heat 1 tablespoon of olive oil. Add

onion, garlic, carrot, celery and saute over high heat until

softened, about 5 minutes. Pour cooked beans with cooking liquid

into the pot with the vegetables. Add cumin and simmer for 30

minutes. Adjust seasoning as needed. Drain beans, reserving the

liquid for another use, if desired.



Meanwhile, wash and dry spinach. Place half of the spinach on a

large serving platter.



Put remaining spinach in a large bowl and fold hot beans into it,

to wilt. Add 2 tablespoons of olive oil and 2 teaspoons red wine

vinegar. Season with salt and pepper and toss with tomatoes.



Serve immediately.