SERVES 4
Healthy and simple, this is almost like thick porridge for the nights when you need comfort and warmth. Beans are full of fiber, iron, and other minerals. Easy to prepare, they can go with even more healthy ingredients such as leafy greens, root vegetables, and herbs. Keep beans in your pantry and often on your dinner table.
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 pound dried white kidney beans, soaked overnight and drained
1 small onion, chopped
2 cups low-sodium vegetable broth
2 to 3 large handfuls arugula or spinach, whole or shredded
Freshly ground pepper
1. In a large stockpot, heat the oil over medium-high heat. When the oil is hot, add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the vegetable broth.
2. Add the beans to the pot. Add water, if needed, to just cover the beans. Increase the heat to high and bring to a boil; then reduce the heat to maintain a simmer. Cook the beans, stirring occasionally, until very soft and creamy, at least 1 hour. Remove the pot from the heat.
3. Using a potato masher or the back of a wooden spoon, smash half of the beans so the texture is partially puréed with some whole beans.
4. Return the pot to the stove and place over medium-low heat. Add the arugula or spinach and stir until incorporated and warmed through. Ladle the beans into 4 bowls, season with pepper, and drizzle with a little oil. Serve immediately.