Tomato and Basil Bean Recipe

Bahan-bahan

1/2 an onion, finely chopped

5 cloves garlic, crushed

1 tbsp tomato puree

3-4 large tomatoes, chopped

2 x 400g tins of butterbeans

Small handful of torn fresh basil

As much frozen spinach as you like

3 heaped tbsp nooch

2 tbsp white miso

Splash of water

To serve:

More fresh basil

Extra virgin olive oil

Toasted sourdough bread or cooked grain of choice

Arahan

Saute the onions in plenty of olive oil and a pinch of salt for 8 mins. Add garlic and fry three mins more, then add tomato puree, the chopped fresh tomatoes and a big pinch of salt.

Bring to the boil, then bubble and simmer for 5-6 mins. Add the beans + their juices from the can (I pour a little out of the top first) and the basil, reserving a little for garnish. Bubble for a further 5 mins.

Scoop out 2 spoonfuls and blend (with some firm tofu if you fancy) the nooch, and the miso.

Add a splash or two of water to help it blend to a smooth consistency, season to taste.

Tip the tomatoey cream into the beans, mix and gently heat.

Serve with yoghurt, olive oil, black pepper and enjoy with a slice of sourdough bread.