1. In a large covered saucepan, bring the water to a boil.
2. Add the beans and any of the optional herbs.
3. Reduce the heat to a low boil and cook for 20-305 minutes with the lid ajar, until the beans are tender. But be careful not to overcook them. You may need to add more water while they’re cooking.
4. Drain the beans, then toss with while warm with vinaigrette, olive oil, or a drizzle of walnut or hazelnut oil and sea salt.