-
1
Drain the kidney beans and rinse.
-
2
Place in a large saucepan and add 1 quart fresh water.
-
3
Bring to a boil over medium-high heat and skim off any foam.
-
4
Add the bay leaf, halved onion, 1 of the garlic cloves, and salt to taste.
-
5
Reduce the heat to low, cover and simmer 1 hour.
-
6
Remove the bay leaf and halved onion and discard.
-
7
Meanwhile, heat 3 tablespoons oil over medium heat in a heavy soup pot or Dutch oven and add the sliced onion.
-
8
Cook, stirring often, until it begins to color.
-
9
Turn the heat to low, add a generous pinch of salt and continue to cook, stirring often, until the onion is dark brown and has melted down to about half its original volume, about 20 minutes.
-
10
Stir in the remaining garlic and cook, stirring, until it is fragrant, about 30 seconds.
-
11
Add the beans with their broth and bring to a simmer.
-
12
Simmer, partly covered, for 30 to 60 minutes, until the beans are tender.
-
13
Taste and adjust salt.
-
14
Add the spinach by the handful, stirring until wilted before adding the next handful, until all of the spinach has been added.
-
15
Stir in the herbs and scallions.
-
16
Using a needle, pierce the limes in a few places and add them along with 1/2 cup of their soaking water (if you arent using the limes, just add an additional 1/2 cup water).
-
17
Simmer for 10 to 15 minutes, until the greens and herbs are tender but still bright.
-
18
Taste and adjust salt.
-
19
Add pepper.
-
20
Remove the dried limes before serving.
-
21
Serve with lemon wedges and squeeze fresh lemon juice into each bowl.
