Bean And Spinach Ragù - cooking recipe

Ingredients

2 cups mixed dried beans, such as red kidney beans, chickpeas and lentils
3 tbsp butter, chopped
1 tbsp olive oil
1 None onion, finely chopped
2 sticks celery, trimmed and finely chopped
1 None carrot, peeled and finely chopped
3 cloves garlic, crushed
1/2 cup dry white wine
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
2 cups vegetable stock
2 tsp sea salt flakes
2 tsp sugar
4 sprigs fresh thyme
2 cups baby spinach leaves
3/4 cup finely grated Parmesan cheese

Preparation

Place the mixed beans in a medium saucepan and cover with 2 inches of cold water. Bring to a boil on medium-low heat. Boil for 5 mins, then drain. Transfer the beans to a 4 1/2-quart slow cooker.
Heat the butter and oil in a large skillet on medium heat. Cook the onion, celery, carrot and garlic, stirring, for 5 mins or until softened. Add the wine and bring to a boil. Boil until the wine has almost evaporated. Stir in the tomato paste, tomatoes, stock, salt, sugar and thyme. Transfer the mixture to the slow cooker.
Cook, covered, on low, for 8 hours. Season to taste. Discard the thyme. Stir in the spinach until just wilted. Serve the ragu topped with Parmesan cheese.