Recipe

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
    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
  • 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.

Notes

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

More From Women's Weekly Food