Step 1
Fine dice onion and light fry in some olive oil for a few minutes.
Step 2
Add garlic and cook until fragrant.
Step 3
Add tomato and sprig of rosemary, also add salt at this point.
Step 4
Thoroughly wash the sliverbeet and finely chop, add to the pot and stir.
Step 5
Add the stock then the beans and allow to stew on medium heat for about 1/2 hr until beans are creamy with the lid on.
Step 6
If you don’t want it so watery remove the lid and cook until some water evaporates.
Step 7
Serve with grated Parmesan cheese and a pinch of pepperoncino for heat.
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