White beans in tomato sauce: quick skillet with Sugo

Method

1. Rinse the cooked beans in a sieve and drain well. Check the drained weight on the packaging: two tins of 400 g total weight each do not always give exactly 480 g of beans. Wash the optional spinach.
2. Put the Sugo Cilentano and 100 ml of water in a pan and heat over medium heat, stirring.
3. Add the beans and simmer gently for about 8–10 minutes, stirring occasionally. For a creamier sauce, crush two tablespoons of beans against the side of the pan and stir them back in.
4. If you like, fold in the spinach and let it wilt for 2 minutes. If the sauce is too thick, add water by the spoonful. Taste, add pepper if needed and serve with bread.