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.
serves 8 as a first course
Serves 4-6 as a main dish
My Note: Not being part of the challenge, we can use canned beans to make this dish.
Have a great day.