• 200 g (6 ½ oz) dried butter beans
• 3 tablespoons extra virgin olive oil, plus extra for basting
• 150 g (5 oz) butter
• 3 medium onions, peeled and finely sliced
• 2 cloves garlic, peeled and chopped
• 1 vanilla bean, split down the middle
• 1 bayleaf
• 500 ml (16 fl oz) dry white wine
• salt and freshly ground pepper
• 18-24 veal cutlets (depending on size and the hunger of your guests)
• 4 tomatoes, peeled, de-seeded and cut into chunks
• 1 kg (2 lb) spinach, washed well and thick stems discarded

Place beans in a large deep saucepan and add at least six times their volume in cold water. Leave overnight in a cool place. Next day, bring to the boil then drain and discard water. Add fresh water to cover them by 10 cm (4 in. Bring to the boil and cook until almost tender (test by biting into one). Drain and set aside.

Place oil and half the butter in a pot and place over a moderate heat. When butter begins to sizzle add onions and garlic and sauté until onions are soft and slightly coloured. Add vanilla bean and bayleaf and cook 4-5 minutes, stirring occasionally. Return beans to pot. Add wine and enough hot water to barely cover. Bring to the boil, cover pot and simmer for 20 minutes. Uncover, season with salt and pepper and cook until liquid has reduced a third.

Season cutlets with salt and pepper and baste with a little olive oil. Cook over a barbecue or under a grill. Once they’re ready (they should be pink and juicy on the inside), take off the heat and keep warm, covered lightly with a little foil.

Heat up a large pan, add the remaining butter and, once it stops sizzling, add tomatoes. Cook over a high heat 1 minute, stirring well. Add spinach and cook, stirring, until it wilts slightly. Season with salt. To serve, place some spinach on a plate, lay three to four chops on top and spoon over beans.