Casseroled beans & penne
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.