伊洛艾爾法克斯 2012-8-17 19:05
Italian bean casserole
INGREDIENTS(yqWI0]
3 tbsp olive oily M:r2B6n1Q"@+x5{
4 celery sticks, roughly diced*C%L }BDk}_$q
4 medium carrots, roughly diced |
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3 leeks, trimmed, washed and sliced
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2 garlic cloves, crushed
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100ml white wineY2J-B%y:H,wA:vw
2 x 400g cans chopped tomatoes
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Grated zest and juice of 1 lemon
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About 700ml vegetable stock, hot z i+N_)Mj"RK:kZ
410g can borlotti beans, drained and rinsed|3Yp%t\1V
410g can cannellini beans, drained and rinsed*W!@G2s.G
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Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish
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METHOD G Vz_!{r9L
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How to make italian bean casserole
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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.(vy q2dT
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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.