200g dried beans (soaked overnight)
450g spinach, cooked
2 cloves of garlic
2 tablespoons olive oil
2 fresh tomatoes (or 1 tablespoon tomato paste when out of season)
Drain and rinse the soaked beans. Place in a large soup pot, cover with water and cook until tender, but not mushy. Alternatively, use canned beans.
Meanwhile, in a separate pan, saute the cooked spinach in a little olive oil for 5-6 minutes.
Add the minced garlic to the spinach and cook for a few more minutes.
Add the cooked beans, tomatoes or tomato paste, season with salt and pepper and mix gently to combine everything.
Cover with water and leave to cook for 20 minutes.
Serve with a whole grain, crusty fresh bread, or just as it is in a steaming bowl.
Keywords: beans, vegan, anti-food waste, Sephardic, Turkish, plant-based