Ingredients

250 g (8 oz) generous 1 cup dried haricot beans, soaked overnight and drained
250 g (8 oz) penne, or other short pasta shapes
6 tbsp olive oil
900 ml (1 1/2 pints) 3 1/2 cups vegetable stock
2 large onions, sliced
2 cloves garlic, chopped
2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
5 tbsp red wine
2 tbsp tomato puree (paste)
2 celery stalks, sliced
1 fennel bulb, sliced
125 g (4 oz) mushrooms, sliced
250 g (8 oz) tomatoes, sliced
1 tsp dark muscovado sugar
4 tbsp dry white breadcrumbs
salt and pepper
To serve:
salad leaves crusty bread


Method

Put the beans in a large pan, cover them with water and bring to the boil.
Boil the beans rapidly for 20 minutes, then drain them.
Cook the pasta for only 3 minutes in a large pan of boiling salted water, adding 1 tablespoon of the oil.
Drain in a colander and set aside.
Put the beans in a large flameproof casserole, pour on the vegetable stock and stir in the remaining olive oil, the onions, garlic, bay leaves, herbs, wine and tomato
puree (paste).
Bring to the boil, cover the casserole and cook in a preheated oven, 180°C/350°F/Gas Mark 4, for 2 hours.
Add the reserved pasta, the celery, fennel, mushrooms and tomatoes, and season with salt and pepper.
Stir in the sugar and sprinkle on the breadcrumbs.
Cover the casserole and continue cooking for another hour.
Serve hot, with salad leaves and plenty of crusty bread.