Method

• 1.
  Fill a large saucepan three-quarters full with salted water and bring to the boil. Add the beans and cook for 5-6 minutes until cooked. Drain and set aside to cool.
• 2.
  Place oil in another saucepan over medium-low heat. Add the garlic and cook, stirring constantly, for 4-5 minutes until the garlic has softened but hasn’t coloured. Stir in the seven spice and tomato puree and cook, stirring occasionally, for 8-10 minutes until the liquid has reduced and thickened (this will help intensify the tomato sauce).
• 3.
  When the tomato is reduced and thick, add the cooked beans, stir and cook for another 5 minutes. The beans are best served at room temperature and can be stored for a good 3-4 days in the fridge, making it a great dish to start earlier in the week. Just be sure to remove it from the fridge 30 minutes before serving.