Italian Braised Beans With Tomato And Rosemary | Donna Hay

Ingredients

• ½ cup (100g) dried cannellini (white) beans, soaked overnight+
• 1 cup (200g) dried chickpeas (garbanzos), soaked overnight+
• ½ cup (95g) dried lima beans, soaked overnight+
• 2 teaspoons extra virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 2 stalks celery, finely chopped
• 800g roma tomatoes, chopped
• 1 litre water
• 3 sprigs rosemary
• 5 sprigs oregano
• sea salt and cracked black pepper
• 150g silverbeet (Swiss chard) leaves, chopped
• finely grated pecorino and toasted bread, to serve