Quick & Easy

Leek, bean and mushroom casserole

leek, bean and mushroom casserole
1H 20M



1.Place beans in medium bowl, cover with cold 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 (180°C fan forced).
3.Heat oil in large flameproof 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, cook, in oven, 30 minutes. Stir in peas, cook, in oven, uncovered, about 20 minutes or until sauce thickens slightly. Season to taste. Serve with toast. Sprinkle with extra thyme.

We used dried cannellini beans in this recipe.


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