This is my favorite-
Amb al i olli (Beans and vegetables in garlic sauce) (from The Cooking of Spain by Elisabeth Luard)
1 pound dry butter beans
2 pints water
1 bay leaf
1 pound fresh spinach or other greens
2 TB paprika
1 dried red chili
3 green onions, chopped
Zest and juice of one lemon
1 lb new potatoes
2 tsp salt
4 medium tomatoes
4 slices of bread
7 cloves garlic
1 cup + 4 TB olive oil
Pound 6 cloves garlic and 1 tsp salt into a paste. Slowly work in 1 cup of olive oil, whisking to form a sauce. Set aside.
Put the beans, remaining olive oil, remaining garlic clove, bay leaf and water into a pot. Simmer for 2 hours or until the beans are tender. Add the remaining ingredients except for the tomatoes, bread and olive oil sauce. Add enough water to cover the potatoes. Simmer until the potatoes are tender, about 15 min.
Take out the chili and chop it with the tomatoes to form a salsa.
Toast the bread.
Strain the vegetables and beans from the liquid, saving the liquid.
In each of 4 serving bowls, place a slice of toast. Pour the broth over. Serve as a soup course with the salsa. Then serve the vegetables and beans with the garlic sauce.