Leek, bean and mushroom casserole

  • 1 hr 20 mins cooking
  • Serves 6
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Leek, bean and mushroom casserole
  • 1 cup (200g) dried white beans
  • 2 teaspoon olive oil
  • 2 medium_piece leeks (700g), sliced thinly
  • 3 clove garlic, crushed
  • 350 gram swiss brown mushrooms, halved
  • 2 stalks celery (300g), trimmed, chopped coarsely
  • 1/2 cup (125ml) dry red wine
  • 1 cup (250ml) vegetable stock
  • 2 2/3 cup (700g) bottled tomato pasta sauce
  • 3 sprigs fresh thyme
  • 1 cup (120g) frozen peas
  • 3 slice (135g) multigrain bread, toasted, halved


Leek, bean and mushroom casserole
  • 1
    Place beans in medium bowl, cover with cold water. Stand overnight, drain, rinse under cold water, drain. Cook beans in medium saucepan of boiling water about 20 minutes or until tender, drain.
  • 2
    Preheat oven to 200°C (180°C fan forced).
  • 3
    Heat oil 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.
  • 4
    Cover dish, cook, in oven, 30 minutes. Stir in peas, cook, in oven, uncovered, about 20 minutes or until sauce thickens slightly. Season to taste. Serve with toast. Sprinkle with extra thyme.


We used dried cannellini beans in this recipe.