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 pecorino for heat.
