3 pounds shell beans in the pod, such as cannellini or cranberry, shelled

1 bay leaf

2 cloves garlic

½ yellow onion

1/3 cup extra-virgin olive oil, plus extra for drizzling

salt and freshly ground black pepper

2 to 3 cups arugula leaves, chopped if large

Since shell beans take less time to cook than dried beans, they can be cooked along with the rest of a meal as a side dish. They do not absorb as much water as dried beans either, so their volume will not increase dramatically as they cook. Serve with grilled fish or roasts. You can substitute other greens for the arugula, such as spinach, chard or kale.

In a saucepan, combine the beans with water to cover by about 1 inch. Add the bay leaf, garlic, and onion and bring to a boil. Reduce the heat to a steady simmer and cook, stirring occasionally and skimming off any foam that rises to the top, about 20 minutes. Add the 1/3 cup olive oil, season with salt and pepper, and continue to simmer until tender, 10 to 15 minutes longer. Taste a bean to make sure they are ready. 

Remove the bay leaf, garlic, and onion and discard. Add the arugula leaves and swirl them into the beans. They will wilt almost immediately. Drizzle with a little additional olive oil, taste and adjust the seasoning and serve.

Serves 6