Beans ‘n’ Greens
This vegan main course is high in protein, vitamins, and minerals. It could also be made as a side dish for chicken or steak. Cooking your own beans makes a huge difference in the flavor of the dish, so plan ahead and prep this part on a Sunday!

1 cup dry giant lima beans
1 quart (or so) water to cook beans in
1.5 tbsp extra virgin olive oil
3 garlic cloves, minced
1 large bag baby spinach
1/4 cup hazelnuts, chopped and toasted
Sea salt and pepper to taste

1. The night before, soak the beans in the water in a large pot. In the morning, drain the water, add fresh water, and simmer for about an hour until the beans are tender and the skins are just beginning to slip off. This is easy to do while you are getting ready for work or making breakfast. Once beans are cooked, drain again and store in a container in the fridge until ready for use.

2. Heat the olive oil over medium heat in a large skillet. Add the beans and cook for 4–5 minutes without stirring or shaking (this way the beans will have a nice almost crunchy exterior and a creamy interior). Add the garlic and sauté for about 30 seconds. Add the spinach and cook for a few minutes longer until just beginning to wilt. Season with salt and pepper and toss in the nuts just before serving.

Read Jenna’s daily food and fitness blog, Eat, Live, Run.