225g/ 8oz/ 1 1/4 cups dried haricot beans, soaked overnight and drained (or a tin and drained)
225g/ 8oz/ Dried penne (pasta)
6 tbsp olive oil
850 ml/ 1 1/2 pints/ 3 1/2 cups vegetable stock
2 large onions, sliced
2 garlic cloves, chopped
2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
5 tbsp red wine
2 tbsp tomato puree
2 celery sticks, slices
1 fennel bulb, sliced
115g/ 4oz/ 1 5/8 cups sliced mushrooms
250g/ 8oz tomatoes, sliced
1 tsp dark muscovado sugar
4 tbsp dry white breadcrumbs
Salt and Pepper
Salad leaves and crusty bread to serve
Put the haricot beans in a large saucepan and add cold water to cover. Bring to the boil and boil vigorously for 20 minutes. Drain, set aside and keep warm.
Bring a large saucepan of lightly salted water to the boil. Add the penne and 1 tbsp of the olive oil and cook for about 3 minutes. Drain the pasta, set aside and keep warm.
Put the beans in a large, flameproof casserole dish. Add the vegetable stock and stir in the remaining olive oil, the onions, garlic, bay leaves, oregano, thyme, wine and tomato puree. Bring to the boil, then cover and cook in a preheated oven at 180 degrees C/ 350 degrees F/ Gas mark 4 for 2 hours.
After 2 hours add the penne, celery. fennel, mushrooms and tomatoes to the casserole and season to taste with salt and pepper. Stir in the muscovado sugar and sprinkle the breadcrumbs over. Cover the dish and cook in the oven for 1 more hour.