Sunday, April 22, 2012

Leek, Bean and Mushroom Bake



 This is a Women's Weekly recipe, that comes in at on 227 calories per serve.  It's amazingly hearty & was enjoyed by my whole family.  Feel free to substitute whichever veges and herbs you have on hand.


Ingredients (serves 6)
1 cup (200g) dried white beans (cannellini) - **I just used a 400g can**
2 teaspoons olive oil
2 medium leeks
3 cloves garlic
350g swiss brown muchrooms, halved
2 stalks celery, trimmed, chopped
½ cup dry red wine **I just added some extra stock instead**
1 cup vegetable stock
3 cups tomato pasta sauce
2 sprigs fresh thyme
1 cup frozen peas
3 slices multigrain bread, halved

Place beans in a 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.

Preheat oven to 200 degrees Celsius.

Heat oile in large flameproof 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.

Cover dish, transfer to oven; bake 30 minutes.  Stir in peas; bake, uncovered, about 20 minutes or until sauce thickens slightly.  Serve bake with toast.  Sprinkle with extra thyme.

1 comment:

Little Miss said...

Ooooo i must try this one

x

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