Italian bean casserole
By: Simon Rimmer From: Good Food Live
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Italian bean casserole
- Prep time:
- 20 mins
- Cook time:
- 1 hrs 30 mins
- Serves:
- 2-3
Simon Rimmer's tasty vegetarian lunch dish combines borlotti and cannellini beans with spinach and mushrooms in a rich tomato and red wine sauce
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Tips and suggestions
- Cooks Tips...
Although not strictly speaking a casserole as normally understood, this tasty Italian equivalent of baked beans could be used as the base for a casserole of beef, lamb or venison.
This dish can be vegan if using vegetable stock and omitting the parmesan.
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Ingredients
- 400g mixed cooked or canned borlotti and cannellini beans, rinsed and drained
- handful of chopped Spinach
- black pepper
- 200g wild Mushrooms, wiped clean
- 1 clove Garlic, roughly chopped
- Butter, for frying
- sprigs Rosemary, to garnish
For the tomato and red wine sauce:
- 1 Onion, finely chopped
- 1 Carrot, finely chopped
- 1 stick Celery
- 4 cloves Garlic, finely chopped
- Butter, for frying
- 150g tomato purée
- 450ml Red wine
- 450 ml chicken or vegetable stock
- few sprigs of Rosemary, leaves picked
To serve:
- parmesan shavings
- bread
Method
1. To make the sauce, in a heavy-based pan, gently fry the onion, carrot, celery and garlic in butter until soft. Add the tomato paste and cook for 7-8 minutes, until a rich red colour. Add the wine, stock and rosemary, bring to boil and simmer for about 1 1/2 hours.2. Add the beans to the sauce, warm through and then add the spinach. Season to taste.
3. While the beans are warming through, fry the mushrooms with the garlic in the butter until softened and season well.
4. Place a generous serving of the beans and sauce in a bowl, top with the mushrooms, garnish with Parmesan shavings and some rosemary, and serve with warm bread.
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