查看完整版本: Italian bean casserole

Italian bean casserole

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3 tbsp olive oil
0K(g!k0H^(C.n"k$t 4 celery sticks, roughly diced"gW.YL]?W
4 medium carrots, roughly diced0ydTm8M&Ha*MF V
3 leeks, trimmed, washed and slicedvQ GkOv%{
2 garlic cloves, crushed Bi:Xl Dx!R2F
100ml white wine;K[a%|'c~ S3c
2 x 400g cans chopped tomatoes
;y\T(A5FAQ Grated zest and juice of 1 lemon
@h1y%H;Ak:b&f About 700ml vegetable stock, hot
"UIVs)N1rSyCfY(t 410g can borlotti beans, drained and rinsedZ HgNf|
410g can cannellini beans, drained and rinsed
iiq.Ifm Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish U!r4t ?4d LD9A9P
METHOD
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How to make italian bean casserolef"LR*X8H
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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.? ER cJZ6F?y
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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.