This is perfect served warm or room temperature alongside some crusty sourdough bread. It’s simple, flavorful and filling. Excellent as a side dish or main.

Serves: 4 main dish

For the beans:

1½ cups dried cannellini beans, soaked overnight, drained

4 garlic cloves, minced

1 bay leaf

1 Tablespoon olive oil

2 teaspoons Malden sea salt

1/2 teaspoon crushed red pepper flakes

7-8 cups water

For the greens:

1 bag baby spinach, rinsed

1 Tablespoon olive oil

2 garlic cloves, minced

1/2 teaspoon Malden sea salt

1 lemon, zested

1/2 lemon, juiced

optional: drizzle a bit of chimichurri sauce on top

Method:

1. In a large Dutch oven place the drained beans along with the garlic, bay leaf, sea salt, olive oil, red pepper flakes and 7 cups water. Bring this to a simmer on medium-high, then reduce heat to medium. Leave the lid off, or it may boil over and create a mess on your stovetop.

2. Cook until the beans are tender 1-2 hours. I found they took 2 hours to completely soften and become tender. Be watchful to ensure the beans are always covered with water so the cook evenly. Add the additional cup of water if the beans need it. Turn off the heat once they have become tender.

3. For the greens: In a large non-stick skillet, heat the olive oil over medium-high heat.

4. Add the garlic and spinach, stir frequently to avoid burning the garlic. Cook until the spinach is fully wilted.

5. Stir in the lemon zest and lemon juice. Then add all to the cannellini beans.

6. Serve alongside crusty sourdough bread & extra lemon wedges to adjust flavor at the table. Enjoy.