Title: Black Bean Medley
Categories: Vegetarian Main
Yield: 4 Servings

2	lg	Onions
6	lg	Carrots; diced
1	c	Cabbage, napa; sliced
2	ts	Onion salt
2		Garlic cloves; crushed
1 1/2	ts	Chili powder
1/4	ts	Cayenne pepper (opt)
3	ts	Dill, fresh; rubbed
1/2	ts	Black pepper
1		Bay leaf (optional)
9	lg	Scallions; cut in 1/2-inch s
2	cn	Black beans; undrained *(16 oz each)
2	c	Spinach; chopped
8		Tomatoes, plum; diced
2	tb	Red wine vinegar

Slice onions into 1-inch strips. Spray a large pot with olive oil cooking spray and place over medium heat. Saute onions until translucent, about 2 minutes. Add carrots, cabbage and spices. Saute 5 to 10 minutes, until carrots soften. Add scallions and saute another 10 inutes, until vegetables are slightly undercooked. Stir in black beans, including liquid, then add spinach. Cook another 5 minutes, then add tomatoes. Cook until tomatoes are heated through,then add vinegar just before serving. Serves 4 to 6.

Third place winner in Vegetarian Times recipe contest.

Per serving: 240 cal; 10 g prot; 0.6 g fat; 48 g carb; 0 chol; 896 mg sod; 12 g fiber.

Source: Vegetarian Times, October 1993/MM by DEEANNE

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