Youth Farm and Market Project

6 servings
4 cups dry navy beans (or canned
if more convenient)
4 cups sundried tomato strips
1 bunch kale, torn or chopped into small pieces
8 cloves garlic, minced
2 tablespoons plus 1/2 cup olive oil
2/3 cup raspberry wine vinegar
1 teaspoon salt
2 teaspoons cumin
2 teaspoons celery seed
1 medium red onion, thinly sliced
1 bunch cilantro, chopped fine

Presoak beans overnight if using dry beans. Cook beans in boiling water and cool. For a quick-soak method, add water to the beans in a saucepan, cover and bring to a rapid boil. Remove pan from heat and soak for 2 hours. Drain beans and refresh water in the pot, cook until beans are tender.

Soak sundried tomatoes in hot water until soft, approximately 20 minutes.
Saute kale and garlic in 2 tablespoons oil until kale is bright green, about one minute.
In a separate small bowl combine rest of olive oil, vinegar, salt, cumin and celery seed.
In a large bowl, combine cooked beans, sundried tomatoes, kale, sliced onion and cilantro. Toss with oil mixture.