Greek Gigante Beans and Spinach

Serves: 4-6
Duration: 60 minutes

INGREDIENTS:
1 medium Tropea onion chopped 
1 small carrot chopped
½ a small bulb of fennel chopped
60mls of extra virgin olive oil
1 tablespoon tomato paste
¼  cup of rose or white wine
1 ½ cups of cooked Gigante beans
2 cups of chunky roast tomato sauce
 
2 teaspoons of dried mint
¼ cup fresh dill, chopped
2 cups fresh parsley
 
1 large bunch spinach
 

METHOD:
Heat the EVOO in a heavy bottomed pan, sauté the onion on low heat, add the carrot and fennel and cook slowly until soft, about 20 minutes. Increase the heat and add the tomato paste and cook for a few minutes until it’s about to brown, add the wine and reduce by ½. Add the beans, cook for a few minutes stirring through the fennel mixture. Incorporate the warm roasted tomato sauce, followed by the herbs. Simmer for 10 minutes.
 
Wash and stem the spinach, lift the spinach out of its water and toss into a large pot with a lid. Over a high heat quickly wilt the spinach and then remove from the pot onto a tray. When it has cooled slightly, squeeze out the water and run a knife through the spinach and leave coarsely chopped.

Fold the spinach into the beans and serve.