Name: Leek, bean and mushroom bake
Cook time: 80 min
Total time: 80 min
Yield: 6
Ingredients: 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

Leek, bean and mushroom bake

A rich and warming leek, bean and mushroom bake infused with red wine, passata and fresh thyme.

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Serves 6

Cook

1H 20M

Ingredients

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

1.Place 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.

2.Preheat oven to 200°C/400°F.

3.Heat 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.

4.Cover 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.

We used dried cannellini beans, but any white beans, such as northern, navy or haricot beans, will be fine.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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