Borlotti Bean, Mushroom & Marsala Stew

Method

1. In a large saucepan bring the borlotti beans, vegetable stock and onion to the boil, then cover and simmer on low until completely soft, 45 minutes- 1 hour
2. Heat 4 tbsp of olive oil in large sauté pan on high heat, add the mushroom then leave to brown for 5-7 minutes, stirring every so often so they have a chance to pick up some colour, then remove from the pan and set aside for later.
3. To the same pan add 1tbsp of olive oil, followed by the onion and celery and cook for 7-10 minutes until completely soft and just starting to caramelise.
4. Add the garlic, rosemary and soaked porcini mushrooms and continue to cook for 1 minute. Next add the tomato puree to the pan, cooking out until it darkens in colour for around 2 minutes, before stirring in the mushrooms.
5. Deglaze the pan with marsala, ensure you pick up all the flavour that may have stuck to the bottom of the pan, then let bubble and reduce for a minute.
6. Using a slotted spoon add the borlotti beans to the pan, followed by 250ml of the cooking liquid and reserved porcini liquid. Bring to the boil then cover and cook on low for 20 minutes, stirring occasionally, before uncovering and reducing for 10.
7. Serve with fresh parsley on top with your choice of polenta, mash potatoes or crusty bread.