Leek, bean and mushroom bake
This recipe creates a hearty, flavorful vegetarian bake featuring tender white beans, sweet leeks, earthy mushrooms, and aromatic celery simmered in a rich tomato and red wine sauce. Baked until bubbly and served with crisp multigrain toast, it's a comforting and substantial main course perfect for a family meal.
Equipment
- 1 Large Pot For soaking and cooking beans
- 1 Large Deep Skillet or Dutch Oven For sautéing vegetables and simmering sauce
- 1 Ovenproof Baking Dish Approximately 2-quart capacity
- 1 Sharp Chef's Knife For vegetable preparation
- 1 Cutting Board
Ingredients
Main
- 1 cup 200g dried white beans
- 2 teaspoon olive oil
- 2 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
- 700 gram bottled tomato pasta sauce passata
- 3 sprigs fresh thyme
- 1 cup 120g frozen peas
- 3 slice multigrain bread 135g, toasted, halved
Instructions
- Soak dried white beans overnight, then drain and cook in fresh water until tender; drain again and set aside.
- Preheat oven to 180°C (350°F).
- Heat olive oil in a large deep skillet or Dutch oven over medium heat.
- Add sliced leeks and cook until softened, about 5-7 minutes, then add crushed garlic, halved mushrooms, and chopped celery, cooking until mushrooms are browned and vegetables are tender.
- Pour in dry red wine and deglaze the pan, scraping up any browned bits; allow to reduce for 2-3 minutes.
- Stir in vegetable stock, bottled tomato pasta sauce, and fresh thyme sprigs; bring to a simmer and cook for 15 minutes, allowing flavors to meld.
- Stir in the cooked white beans and frozen peas; heat through for 2-3 minutes.
- Transfer the mixture to an ovenproof baking dish and bake for 20-25 minutes, or until bubbling and slightly thickened.
- While baking, toast the multigrain bread slices and halve them.
- Serve the warm leek, bean, and mushroom bake immediately, garnished with toasted bread.
Notes
Thoroughly clean leeks by slicing them and rinsing under cold water to remove any grit. For deeper flavor, ensure mushrooms are well-browned before adding other liquids; this develops a rich umami base. When simmering the sauce, allow the red wine to reduce completely to concentrate its flavors and burn off alcohol. Adjust seasoning at the end, as the vegetable stock and pasta sauce already contain sodium. For a crispier topping, consider adding a sprinkle of nutritional yeast or dairy-free Parmesan to the toasted bread before serving.