Bean Casserole

3 tblspn olive oil

4 celery sticks diced

4 medium carrot diced

3 leeks, trimmed sliced

2 garlic cloves, minced

100ml white wine or use water

2 tins chopped tomatoes

Grated zest and juice of 1 lemon

About 700ml hot vegetable stock

Tin borlotti beans, drained

Tin cannellini beans, drained

Or use baked beans or mixed beans

Dash of Worcestershire sauce

Salt and pepper

Fresh oregano and thyme leaves picked

Heat the oil in a large saucepan over a medium heat.

Add the celery and carrots and cook, stirring, for 7-8 minutes.

Add the leeks, cook for 3-4 minutes, then stir in the garlic and wine. Let the wine cook out for a few minutes.

Add the tomatoes and lemon zest and season well.

Add the stock, bring to the boil, then simmer for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced.

Stir in the beans and Worcestershire sauce then cook for 5 another minutes.

Remove from the heat and stir in the oregano or thyme and the lemon juice.

Check seasoning

Serve with crusty bread

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Bean Casserole