BEANS | 161 2 cans white and brown/red beans, drained and rinsed Small handful fresh oregano or fresh thyme leaves picked and chopped, plus extra whole leaves to garnish 1 Tbs lemon juice (Optional) Heat the oil in a large casserole or 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 and reduce for a few minutes. Tip in the tomatoes and lemon zest and season well. Add the stock, bring to the boil, then simmer fairly rapidly for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced and thickened. Stir in the beans (add a dash of hot water, if necessary) and cook for 5 minutes. Remove from the heat and stir in the oregano or thyme and the lemon juice. It's worth re-checking the seasoning now. Spoon the casserole into bowls and garnish with fresh oregano or thyme leaves. COOKING DRIED BEANS 1 cup dried beans equals about 2-½ cups cooked I found that frozen beans never became soft even with additional cooking. Canned beans or beans in a carton are best. They should be drained before using; usually not necessary to rinse Dried beans should be soaked before cooking, both to speed cooking time and to reduce any gas-causing tendencies. There are two ways to soak dried beans: Overnight soak: Rinse the beans, then cover with plenty of cold water and let soak at room temperature for at least four hours or overnight. Drain and rinse the beans before cooking them. Quick-soak method: Rinse the beans, then put in a saucepan, cover with an inch of water, and bring to a boil. Boil for a few minutes and then let them soak for an hour off the heat, drain, and then add fresh water and continue cooking.
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