1 C dried pinto beans (or similar bean)
1 large bunch spinach (or other green)
1 large carrot, finely chopped
1 onion, finely chopped
1 clove garlic, finely chopped
1 zucchini (or a couple potatoes), chopped
1/4 C olive oil
1 C yellow polenta
8 C water
salt, to taste
pepper, to taste
Soak beans for eight hours.
Drain and rinse.
Combine beans, carrot, onion, garlic, zucchini, oil, and eight cups cold water over medium-high heat.
Bring to a boil.
Lower heat and simmer, uncovered, for 30 minutes. The beans will not be cooked, but do not fear.
Begin to add polenta a little at a time, stirring to prevent lumps.
Cook 45 more minutes, stirring frequently.
With about 10 minutes cooking time left add in the spinach.
Test beans to be sure they're cooked through.
Salt and pepper to taste.
Serve (with a slab of crusty bread).