Leek, bean, and mushroom bake

Name: Leek, bean, and mushroom bake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: European, British
Ingredients: 1 cup (200g) dried white beans; 2 teaspoons olive oil; 2 medium leeks (700g) sliced thinly; 3 cloves garlic crushed; 350g Swiss brown mushrooms halved; 2 stalks celery (300g) trimmed, chopped coursely; 0.5 cup (125ml) dry red wine; 1 cup vegetable stock; 700g bottled tomato sauce; 3 sprigs fresh thyme; 1 cup (120g) frozen peas; 3 slices multigrain bread, toasted halved

6 steps

Prep:30minCook:50min

Updated at: Thu, 17 Aug 2023 04:04:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories297 kcal (15%)

Total Fat3.1 g (4%)

Carbs51.5 g (20%)

Sugars11.1 g (12%)

Protein15.1 g (30%)

Sodium276.7 mg (14%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupdried white beans

2 teaspoonsolive oil

700gleeks

medium, sliced thinly

3 clovesgarlic

crushed

350gSwiss brown mushrooms

halved

300gstalks celery

trimmed, chopped coursely

125mldry red wine

1 cupvegetable stock

700gtomato sauce

bottled

3 sprigsfresh thyme

1 cupfrozen peas

3 slicesmultigrain bread

toasted halved

Instructions

Step 1

place beans in 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. (Or simply open a tin of cannellini/white beans)

Step 2

Preheat oven to 180/200 degrees C.

Step 3

Heat oil in large flame proof dish; cook leak, 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, tomato sauce, and thyme; bring to the boil.

Step 4

Cover dish, transfer to oven; bake 30 minutes.

Step 5

Stir in peas; bake uncovered, about 20 minutes or until sauce thickens slightly.

Step 6

Serve with toast. Sprinkle with extra thyme.