Rich Bean and Vegetable Stew

Ingredients:

125g dried porcini mushrooms

700ml vegetable stock

1tbsp olive oil

225g large open mushrooms

2 carrots, cubed

1 large potato, cubed

225g fine green beans, chopped

1tsp dried thyme

½ dried sage

2 cloves garlic, crushed

300ml red wine Seasoning

225g frozen broad beans

300g can cannellini beans, drained and rinsed

225g can flageolet beans, drained and rinsed

Method:

1. Cover the porcini mushrooms with the hot vegetable stock and soak for 20 minutes.

2. Meanwhile heat the oil in a large pan add the mushrooms, carrots, potato and green beans and gently fry for 3 to 4 minutes.

3. Add the thyme, sage and garlic and the porcini mushrooms with their soaking liquid, and the red wine.

4. Bring to the boil, then simmer uncovered for 20 minutes until the vegetables are tender.

5. Stir in all the beans and then cook for a further 10 minutes.