查看完整版本: Italian bean casserole

Italian bean casserole

INGREDIENTS
'}2xw$b'k$r4s 3 tbsp olive oilF5d `0Q%E k
4 celery sticks, roughly diced

D,Gn2o%ByWn@ 4 medium carrots, roughly diced
'an!s'Bx 3 leeks, trimmed, washed and sliced
2Sd8f#R| 2 garlic cloves, crushed^9] gf(kS%`2j3Ko U&|
100ml white wineG#Q-T.WB)g\;Xb
2 x 400g cans chopped tomatoes
I.ghy:wx
O Grated zest and juice of 1 lemon2~Vy{Z(F;Kr.f
About 700ml vegetable stock, hotP&XB]aDD
410g can borlotti beans, drained and rinsed
ui6U~y_i3i 410g can cannellini beans, drained and rinsed!T8Y&p$mhm
Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish8r8_7|Oq
METHOD
3Y3O?,h4cl G0I7w!ze
&UD"gfK&n$h How to make italian bean casserole,khm"@v!Rs r
1. Heat the oil in a large casserole or saucepan over a medium heat. Add the celery and carrots and cook, stirring, for 7-8 minutes. Add the leeks, cook for 3-4 minutes, then stir in the garlic and wine. Let the wine cook out and reduce for a few minutes.
#m3?3?C%qc;G.Zk
x&Bi,y2uMy^ 2. Tip in the tomatoes and lemon zest and season well. Add the stock, bring to the boil, then simmer fairly rapidly for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced and thickened.
pvf K9Bkq
.f| u,Y {i 3. Stir in the beans (add a dash of hot water, if necessary) and cook for 5 minutes. Remove from the heat and stir in the oregano or thyme and the lemon juice. It's worth re-checking the seasoning now. Spoon the casserole into bowls and garnish with fresh oregano or thyme leaves.