DRIED BEANS

Beans add a surprising savory twist to this bruschetta, which makes a wonderful appetizer for entertaining—or a snack just for you. —OPRAH Chef Raymond’s Great Northern Bean Bruschetta Makes about 16 slices Total time: 3 to 4 hours, plus soaking 1 pound Great Northern beans, soaked in cold water overnight1 carrot, peeled and cut in half crosswise1 yellow onion, quartered1 celery stalk, quartered7 garlic cloves, 3 chopped, divided1 bay leafLeaves of 1 bunch thymeLeaves of 1 rosemary sprig2 tsp. cayenne pepper1 tsp. ground cuminKosher saltExtra-virgin olive oilGround black pepper3 ounces herbed goat cheese, crumbled, divided1 loaf seeded sourdough bread1 pound baby spinach1 Tbsp. chopped parsley, plus more for garnish 1. Drain beans, reserving water in a medium stockpot. Bring to a boil, skimming off any foam. Add beans, carrot, onion, celery, 4 whole garlic cloves, bay…