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.