Soak the navy beans for 8 hours in a bowl. Drain it and cooking in a boiling water for 40 minutes. Meanwhile take the cherry tomatoes: wash and cut them in half. Cook it for 20 minutes in a covered pot with oil and salt. Toast the sesame in a pan and take it apart. In a pot bring the frozen spinach covering with water. Simmer for a few minutes and drain it not to much. Blend the spinach with the sesame toasted, salt and pepper, frozen basil Sucor, lemon rind and oil. Season the navy beans with the spinach cream, complete with half cherry tomatoes, small fine slices of tropea onion and sesame. Serve immediately.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”