伊洛艾爾法克斯 2012-8-17 19:05
Italian bean casserole
INGREDIENTS8hL'y6E8v+V$k#c
3 tbsp olive oil8M5R%^;LD v
4 celery sticks, roughly diced;?1i1G2?H
4 medium carrots, roughly diced
p#HF D)d R4c`0`F(^
3 leeks, trimmed, washed and sliced
'nhz1L']-z({+_
2 garlic cloves, crushed
7C0|*`)a;vL(]&n@
100ml white wine/M`.\ I*v'c6y;Q*pP CV
2 x 400g cans chopped tomatoess [Y#b/qd8z?$k
Grated zest and juice of 1 lemon
g E!@^.O
o
About 700ml vegetable stock, hot
c L c-KHz-k
410g can borlotti beans, drained and rinsed
;qQA0E#bN z E ^J.]
410g can cannellini beans, drained and rinsed
@$|9k-}(T5z?2dE
Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish:K Y NIM(O2xo7c
METHOD
}qca:C-l)i
F
U)q:g@ C
How to make italian bean casserole)M Ibxf
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.
g]h[x_q
?U#{2a
l5?C9T
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.^Z!o1af
]9s7R?`:J6Sn;H(c
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.