White bean, leek and mixed mushroom stew

Name: White bean, leek and mixed mushroom stew recipe
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 60g unsalted butter; 2 large leeks, trimmed, thinly sliced; 3 garlic cloves, finely chopped; 1 1/2 tsp dried oregano; 2 1/2 tbs finely chopped thyme & flat-leaf parsley leaves, plus extra chopped thyme to serve; 1 1/2 tsp toasted fennel seeds; 400g each Swiss brown and button mushrooms, halved if large; 2 celery stalks, chopped; 1/2 cup (125ml) red wine; 300ml Vegetable Liquid Stock; 2 x 400g jars bolognese sauce; 250g dried white beans, soaked overnight, drained; Grilled sourdough scattered with parmesan, to serve

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by Dominic Smith

Jun 03, 2021

This white bean and mushroom number is just as hearty as its meaty counterparts – and just as 'lick the bowl clean' good, too!

2 tbs extra virgin olive oil
60g unsalted butter
2 large leeks, trimmed, thinly sliced
3 garlic cloves, finely chopped
1 1/2 tsp dried oregano
2 1/2 tbs finely chopped thyme & flat-leaf parsley leaves, plus extra chopped thyme to serve
1 1/2 tsp toasted fennel seeds
400g each Swiss brown and button mushrooms, halved if large
2 celery stalks, chopped
1/2 cup (125ml) red wine
300ml Massel Vegetable Liquid Stock
2 x 400g jars bolognese sauce
250g dried white beans, soaked overnight, drained
Grilled sourdough scattered with parmesan, to serve

Method

1.

If cooking in oven, preheat oven to 150°C. Heat oil and butter in a large heavy-based saucepan over medium-high heat.
2.

If using slow cooker, place oil and butter in bowl, select ‘saute/sear’ and preheat.
3.

Add leek, garlic, oregano, thyme, parsley and fennel seeds. Cook, stirring frequently, for 6-8 minutes until leek has softened but not coloured. Add mushrooms, celery and wine. Cook, stirring, for 4-5 minutes until wine has reduced completely and mushrooms begin to soften. Stir in stock, sauce and beans.
4.

If cooking in the oven, bring to the boil. Cover with a circle of baking paper and braise for 1 hour 30 minutes-2 hours until beans are cooked and sauce has thickened.
5.

If using a slow cooker, cover with the lid, select ‘slow cook’ and set the timer for 6 hours. Remove lid, select ‘saute/sear’, and cook until sauce is reduced slightly.
6.

Season. Scatter over extra thyme and serve with sourdough.