1. Preheat oven to 200ºc
2. Slice the tomatoes in half and lay them out on a lined baking tray
3. Dizzle with olive oil and bake until the tomatoes are soft and juicy - about 20 minutes.
4. Rinse beans. Add a few generous glugs of olive oil to the a large dutch oven or casserole dish on medium heat on the stovetop. add the onion, garlic and chilli and sauté until fragrant and soft.
5. Add the beans to the casserole dish and stir for a few minutes. add the stock cube, about four cups of water and the rosemary sprigs. bring to a gentle boil and simmer for about 30-45 minutes, until the beans are soft.
6. Add the cooked tomatoes to the pot and simmer for about 5-10 minutes. you can smoosh some of the tomatoes with the back of a spoon to mix the juices together
7. Add the baby spinach, parsley and lemon zest, and cook for a further minute or two
8. Serve with white rice and enjoy