A satisfying winter dish, this is a slow-cooked, one-pot meal.
225 g (8 oz) 1 1/4 cups dried haricot (navy) beans, soaked overnight and drained
225 g (8 oz) dried penne
6 tbsp olive oil
850 ml (1 1/2 pints) 3 1/2 cups vegetable stock
2 large onions, sliced
2 garlic cloves, chopped
2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
5 tbsp red wine
2 tbsp tomato puree (paste)
2 celery sticks (stalks), sliced
1 fennel bulb, sliced
115 g (4 oz) 1 5/8 cups sliced mushrooms
225 g (8 oz) tomatoes, sliced
1 tsp dark muscovado sugar
4 tbsp dry white breadcrumbs
salt and pepper
salad leaves (greens) and crusty bread, to serve
225 g (8 oz) dried penne
6 tbsp olive oil
850 ml (1 1/2 pints) 3 1/2 cups vegetable stock
2 large onions, sliced
2 garlic cloves, chopped
2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
5 tbsp red wine
2 tbsp tomato puree (paste)
2 celery sticks (stalks), sliced
1 fennel bulb, sliced
115 g (4 oz) 1 5/8 cups sliced mushrooms
225 g (8 oz) tomatoes, sliced
1 tsp dark muscovado sugar
4 tbsp dry white breadcrumbs
salt and pepper
salad leaves (greens) and crusty bread, to serve
method
1. Put the haricot (navy) beans in a large saucepan and add sufficient cold water to cover. Bring to the boil and continue to boil vigorously for 20 minutes. Drain, set aside and keep warm.
2. Bring a large saucepan of lightly salted water to the boil. Add the penne and 1 tbsp of the olive oil and cook for about 3 minutes. Drain the pasta thoroughly, set aside and keep warm.
3. Put the beans in a large, flameproof casserole. Add the vegetable stock and stir in the remaining olive oil, the onions, garlic, bay leaves, oregano, thyme, wine and tomato puree (paste). Bring to the boil, then cover and cook in a preheated oven at 180°C/350°°F/Gas Mark
4 for 2 hours.
4. Add the penne, celery, fennel, mushrooms and tomatoes to the casserole and season to taste with salt and pepper. Stir in the muscovado sugar and sprinkle over the breadcrumbs. Cover the dish and cook in the oven for 1 hour.
5. Serve the pasta and bean casserole hot with salad leaves (greens) and crusty bread.
2. Bring a large saucepan of lightly salted water to the boil. Add the penne and 1 tbsp of the olive oil and cook for about 3 minutes. Drain the pasta thoroughly, set aside and keep warm.
3. Put the beans in a large, flameproof casserole. Add the vegetable stock and stir in the remaining olive oil, the onions, garlic, bay leaves, oregano, thyme, wine and tomato puree (paste). Bring to the boil, then cover and cook in a preheated oven at 180°C/350°°F/Gas Mark
4 for 2 hours.
4. Add the penne, celery, fennel, mushrooms and tomatoes to the casserole and season to taste with salt and pepper. Stir in the muscovado sugar and sprinkle over the breadcrumbs. Cover the dish and cook in the oven for 1 hour.
5. Serve the pasta and bean casserole hot with salad leaves (greens) and crusty bread.
serving amount
serves 6
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