If using dried beans, sort through beans to remove any debris.

Rinse beans and place in a medium bowl.

Cover with cold water by a few inches and soak for at least 8 hours or up to overnight.

Drain beans and place in a medium saucepan.

Cover with water by a few inches and add bay leaf.

Set over medium-high heat and bring to a simmer.

Reduce the heat and simmer until beans are tender, about 1 hour.

Drain and let cool. Remove and discard bay leaf. (If using canned beans, skip this step.)

Combine zucchini, garlic and 1/4 cup water in a large saucepan.

Set over medium-high heat, cover and cook, stirring occasionally, until zucchini starts to fall apart, 15 to 20 minutes, adding more water if needed to prevent scorching.

Add beans, cover and cook until beans start to break apart, about 5 minutes more. If there is too much liquid, remove the lid during the last few minutes of cooking to achieve a thick, spreadable consistency.

Let cool, then stir in basil, thyme, mint and salt.

For an extra-smooth spread, puree mixture in a blender or food processor.

Spread will keep in an airtight container in the refrigerator for up to 3 days.