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Export 13 ingredients for grocery delivery
Step 1
If cooking in oven, preheat oven to 150°C. Heat oil and butter in a large heavy-based saucepan over medium-high heat.
Step 2
If using slow cooker, place oil and butter in bowl, select ‘saute/sear’ and preheat.
Step 3
Add leek, garlic, oregano, thyme, parsley and fennel seeds. Cook, stirring frequently, for 6-8 minutes until leek has softened but not coloured. Add mushrooms, celery and wine. Cook, stirring, for 4-5 minutes until wine has reduced completely and mushrooms begin to soften. Stir in stock, sauce and beans.
Step 4
If cooking in the oven, bring to the boil. Cover with a circle of baking paper and braise for 1 hour 30 minutes-2 hours until beans are cooked and sauce has thickened.
Step 5
If using a slow cooker, cover with the lid, select ‘slow cook’ and set the timer for 6 hours. Remove lid, select ‘saute/sear’, and cook until sauce is reduced slightly.
Step 6
Season. Scatter over extra thyme and serve with sourdough.
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