伊洛艾爾法克斯 2012-8-17 19:05
Italian bean casserole
INGREDIENTS
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3 tbsp olive oil6J!{,Qtyv Hy
4 celery sticks, roughly diceds ]}
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4 medium carrots, roughly diced a)vo5b2W/lJ
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3 leeks, trimmed, washed and sliced
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2 garlic cloves, crushedZ-P3V
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100ml white wine
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2 x 400g cans chopped tomatoesv-p;_3p y M yG
Grated zest and juice of 1 lemon;j!OI'p J XK c3T
About 700ml vegetable stock, hot;u9s6?3_`!W,v'G'R
410g can borlotti beans, drained and rinsed
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410g can cannellini beans, drained and rinsed
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Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish.G$O W7Vj2N/w
METHOD
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How to make italian bean casserole PO&Qh"V!]~;N4O
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.
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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.
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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.