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
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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


Leek, bean and mushroom bake
  • 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.

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