Leek, bean and mushroom bake
A rich and warming leek, bean and mushroom bake infused with red wine, passata and fresh thyme.
- 1 hr 20 mins cooking
- Serves 6
Print
Ingredients
Leek, bean and mushroom bake
- 1 cup (200g) dried white beans
- 2 teaspoon olive oil
- 2 leeks (700g), sliced thinly
- 3 clove garlic, crushed
- 350 gram swiss brown mushrooms, halved
- 2 stalks celery (300g), trimmed, chopped coarsely
- 1/2 cup (125ml) dry red wine
- 1 cup (250ml) vegetable stock
- 700 gram bottled tomato pasta sauce (passata)
- 3 sprigs fresh thyme
- 1 cup (120g) frozen peas
- 3 slice multigrain bread (135g), toasted, halved
Method
Leek, bean and mushroom bake
-
1Place beans in medium bowl, cover with water. Stand overnight, drain; rinse under cold water, drain. Cook beans in medium saucepan of boiling water about 20 minutes or until tender; drain.
-
2Preheat oven to 200°C/400°F.
-
3Heat oil in large flameproof baking dish; cook leek, garlic, mushrooms and celery, stirring, until vegetables soften. Add wine; bring to the boil. Boil, uncovered, until liquid is reduced by half. Add beans, stock, sauce and thyme; bring to the boil.
-
4Cover dish, transfer to oven; bake 30 minutes. Stir in peas; bake, uncovered, about 20 minutes or until sauce thickens slightly. Season to taste; sprinkle with extra thyme. Serve bake with toast.
Notes
We used dried cannellini beans, but any white beans, such as northern, navy or haricot beans, will be fine.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020