Any dried or fresh shell beans will work in this healthful dish. Since cooking times vary, just cook the beans until tender. See note, below, for using fresh.

1 lb. dried cranberry beans, dry Christmas (calico) lima beans, or dry pinto beans*
8 cups water
1 onion, cut into wedges
1/4 cup snipped fresh thyme
3 cloves garlic, thinly sliced
1 bay leaf
4 cups fresh spinach leaves
3/4 cup extra-virgin olive oil
3 fresh jalapeño chile peppers, seeded, if desired, and chopped
1–1 1/2 tbsp. snipped fresh thyme
1 tsp. salt
1/4 tsp. ground black pepper
Salt and ground black pepper

 1. Rinse beans. Place beans and water in 4-quart Dutch oven. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, cover and let soak in a cool place 6 to 8 hours or overnight.) Drain and rinse beans.

2. Return beans to 4-quart Dutch oven. Stir in 8 cups fresh water, onion, 1/4 cup thyme, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, until tender (1 1/4 to 11/2 hours for cranberry and pinto beans; 45 to 60 minutes for Christmas lima beans). Stir in spinach. Drain beans and spinach. Transfer to a large serving bowl. Cool slightly. Remove bay leaf. Stir in oil, chile peppers, remaining thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. Serve at room temperature or cover and chill up to 6 hours. Season to taste with additional salt and ground black pepper. Makes 16 side-dish servings.

*Note: To use fresh shelled cranberry beans, omit soaking. Cook as directed for 20 to 25 minutes or until tender.

Per serving: 190 cal., 10 g fat (1 g sat. fat), 0 mg chol., 195 mg sodium, 18 g carbo., 5 g fiber, 7 g pro.