Black Bean Medley

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.

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