Vegetable Sauce

Ingredients

• 1/2 cup dry cannellini beans soaked overnight (or one 375gm can cannellini beans)
• 1 bay leaf, 4 garlic cloves
• 1/2 cup vegetable stock
• 2 red capsicums, cut into strips
• 4 cups baby spinach washed well and cut into strips
• 1 tablespoon grated lemon rind
• 2 tablespoons lemon juice
• serves 2

Directions

1. If using dried beans, rinse and put them in a saucepan with two cups of cold water.
2. Add the bayleaf and half the garlic and bring to a boil over high heat. Reduce the heat and simmer until tender, 45 minutes to an hour. Remove from heat.
3. Bring the vegetable stock to a simmer in a non-stick fry pan. Add the capsicum and simmer for 5 minutes, then add the spinach and lemon rind and stir well, until the greens are wilted, about 4 minutes.
4. Drain the beans (most of the water will have been absorbed) and add them to the capsicum and spinach.
5. Warm through and season to taste with black pepper and lemon juice.