Step 1

Place the beans in a bowl. Cover with cold water and soak overnight. Drain.

Step 2

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Stir in the stock, wine and tomato paste and bring to the boil. Reduce heat to low. Add beans and cook, covered, for 15 minutes or until beans are just tender. (To freeze, see below.)

Step 3

Stir in the beef, spinach and chilli. Simmer, uncovered, stirring occasionally, for 2 minutes or until the beef changes colour. Season with salt and pepper.

Step 4

Ladle among bowls and sprinkle with coriander. Serve with crusty bread.