Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add red onion and garlic to the pan cook for 1-2 minutes, or until just softened.
Add cannellini beans, sage, ripe tomatoes, tomato paste, parsley, vegetable stock and 1/4 cup water and cook for 10-15 minutes, or until sauce is thick.
Stir in apple cider vinegar and baby spinach leaves and heat, stir occasionally for 5-10 minutes.
Serve baked beans with Multigrain toast.

Baked beans can be stored in a sealed container for 3-4 days in the fridge, or up to 6 months in the freezer.
Check out Heart Foundation ‘Basic’ Recipe for Homemade Vegetable Stock