Casseroled beans & penne







Cook Time

205-210 Min


  • 225g/8oz dried haricot beans, soaked overnight, rinsed and drained
  • 900ml/1 1⁄2pt vegetable stock
  • 100ml/3 1⁄2fl oz olive oil
  • 2 large onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 75ml/3fl oz red wine
  • 2 tablespoons tomato purée
  • 225g/8oz dried penne
  • 2 celery sticks, sliced
  • 100g/4oz mushrooms, sliced
  • 225g/8oz tomatoes, sliced
  • 1 teaspoon muscovado sugar
  • 4 tablespoons dried white breadcrumbs
  • salt and freshly ground black pepper
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Put the haricot beans in a large heavy saucepan, and add enough cold water to cover. Bring to the boil and continue to boil vigorously for 20 minutes. Drain.
  • Put the beans in a large flameproof casserole dish. Add the vegetable stock, and stir in all but 1 tablespoon of the oil, the onions, garlic, bay leaves, oregano, wine and tomato purée. Bring to the boil, then cover and cook in the oven for 2 hours.
  • Bring a large saucepan of lightly salted water to the boil. Add the penne and the remaining oil, and cook for about 3 minutes. Drain.
  • Add the penne, celery, mushrooms and tomatoes to the casserole dish, and season with salt and pepper. Stir in the muscovado sugar, and sprinkle the breadcrumbs over the top. Cover the dish and cook in the oven for a further 1 hour. Serve hot.
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