Stewed White Beans In Tomatoes With Spinach & Basil

• 1 spanish onion, diced
• 4 cloves of garlic, grated
• a good glug of olive oil
• 1 14 oz can of your favorite white beans (I used navy beans)
• 1 28 oz can of whole, peeled tomatoes
• 2 handfuls organic spinach, washed & roughly chopped
• Handful fresh basil, thinly sliced
• sea salt & cracked pepper

1. Pour oil in a large pan on medium heat. Add onions & garlic cooking until softened; stirring often. Season.
2. Add beans & cook 2 or 3 minutes, then add tomatoes & the juices. When the juices start to bubble, turn down the heat to medium-low & cook for about 15 minutes; stirring occasionally.
3. Add the spinach & cook for another 2 minutes, until the leaves are wilted. Add basil, season to taste & serve.

onion, garlic, olive oil, white beans, tomatoes, handful fresh basil, salt

Taken from food52.com/recipes/17027-stewed-white-beans-in-tomatoes-with-spinach-basil (may not work)