Bean, Leek and Mushroom Stew
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Bean, Leek and Mushroom Stew

Bean, Leek and Mushroom Stew

Ingredients

Method

  • 2 tbsp olive oil
  • 60g butter
  • 2 sliced leeks
  • 3 chopped garlic cloves
  • 1.5 tsp dried oregano
  • 2 tbsp chopped thyme and parsley leaves
  • 1.5 tsp fennel seeds
  • 400g mixed brown mushrooms, halved or chopped if large
  • 2 celery stalks, chopped
  • 125ml red wine
  • 300ml veg stock
  • 2 x 400g jars of bolognese sauce or similar
  • 250g dried white beans, soaked overnight and drained
  • Preheat the oven to 150C. Heat the oil and butter in a large saucepan, and toss in the garlic, leek, oregano, thyme, parsley and fennel seeds. Cook for 8 mins until the leek has softened. Add the celery, mushrooms and wine, and cook for 5 mins or until the wine has evaporated. Stir in the sauce, stock and beans.
  • Bring to a simmer, then cover the top with a circle of baking paper and braise in the oven for 90 mins or until the beans have cooked and the sauce has thickened. Season well, scatter with more herbs, and serve with crusty bread.
2 hrs
4 serving

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