Ingredients:
2 ½ Tbsp extra virgin olive oil
1 ½ onion, finely chopped
2-3 garlic cloves, finely chopped
¼ Tbsp dried chili flakes
¼ Tbsp cumin seeds
500 gms ripe tomatoes, skinned
100 gms dried Borlotti beans (soaked overnight and drained and pressure cooked)
½ small bay leaf
100 gms spinach, washed (Chopped – Optional)
Method:
In a large pan heat oil over low heat. Add onions and garlic. Fry for about 7-8 minutes, then add the spices and cook for another 5 minutes or until the onions turn soft and golden. Chop the skinned tomatoes and stir into the onion mixture. Add vegetable stock, bring to a boil. Cook for about 7-8 minutes until the sauce thickens. Keep stirring in between. Add the beans and a bay leaf . Let it simmer for about 10 minutes,add baby spinach and season to taste.
