Beans in cashew-spinach sauce

Ingredients

• Cashew
  100 g

  600 kcal
• Beans
  150 g

  85 kcal
• Spinach
  100 g

  23 kcal
• Bulb onion
  60 g

  25 kcal
• Salt
  3 g

  0 kcal
• Sun-dried tomatoes packed in oil
  30 g

  64 kcal

Preparation Steps

1. Pre-soak the beans for at least 4 hours and boil until soft - 1 hour. Or use twice the amount of canned beans.
2. Finely chop the onion and fry until transparent. Cut sun-dried tomatoes (4-6 pieces, shake off oil) into small cubes and add them to the onion.
3. If you use frozen spinach, defrost it a little and add it to the vegetables to fry.
4. Pour boiling water over cashews for 10 minutes, so the texture will be more uniform. Then puree with this water in a blender. Add to vegetable mixture.
5. Add beans to the sauce.