Sauté the onion and garlic

• Heat the olive oil with a little oil from the sun-dried tomatoes in a pan.
• Sauté the chopped onion and minced garlic until soft and golden.

Build the sauce

• Stir in the tomato paste and cook briefly to caramelize it.
• Add the coconut milk and chopped sun-dried tomatoes.
• Let the sauce simmer until it thickens and looks glossy.

Add the beans

• Add the rinsed butter beans and stir to coat.
• Simmer gently until the beans are heated through and the sauce clings to them.

Wilt the spinach and finish

• Drop in the spinach and stir until wilted.
• Stir in the shredded Parmesan and sprinkle with basil.

Toast the bread and serve

• Toast the multigrain bread with a little oil.
• Serve the beans with the toast and steamed broccoli.