Name: Butter bean & squash crumble
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 6
Cuisine: British
Ingredients: 350g dried butter bean soaked overnight in cold water; 4 tbsp olive oil; 2 onions chopped; 4 garlic cloves finely chopped; 1-2 red chillies deseeded and finely chopped; 700g jar passata; 1 bouquet garni; 425ml white wine; 425ml vegetable stock; 700g squash peeled, deseeded and cut into chunks; 50g breadcrumb; 25g walnut finely chopped; 1 tbsp chopped rosemary; 4 tbsp chopped parsley

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Butter bean & squash crumble

Butter bean & squash crumble

Mary Cadogan

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Serves 6

More effort

Prep: 25 mins

Cook: 2 hrs and 15 mins

A star rating of 4.3 out of 5.31 ratingsRate

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High in fibre, a good source of iron and counts as 4 of your 5-a-day, this is the ideal healthy and warming winter dish

Freezable

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A star rating of 4.5 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

350g dried butter bean

soaked overnight in cold water
4 tbsp olive oil
2 onions

chopped
4 garlic cloves

finely chopped
1-2 red chillies

deseeded and finely chopped
700g jar passata
1 bouquet garni
425ml white wine
425ml vegetable stock
700g squash

peeled, deseeded and cut into chunks

For the crumble

50g breadcrumb
25g walnut

finely chopped
1 tbsp chopped rosemary
4 tbsp chopped parsley

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Nutrition: per serving

kcal428
fat12g
saturates2g
carbs62g
sugars18g
fibre13g
protein17g
salt0.93g

low

Method

step 1

Rinse the beans and put in a large pan with plenty of water to cover. Bring to the boil, reduce the heat and cook, partly covered, for about 1 hr until tender. Drain well.
step 2

Heat 2 tbsp oil in a large pan, add the onions, fry for 10 mins until lightly browned. Add the garlic, chilli, passata, bouquet garni, wine, stock, salt and pepper; bring to the boil. Reduce the heat and simmer, uncovered, for 20 mins, then add the squash and cook for a further 20 mins. Taste and add more seasoning, if necessary.
step 3

Heat oven to 180C/fan 160C/gas 4. Stir the beans into the sauce, then transfer to a 2.5-litre gratin dish or two smaller ones. Mix together all the crumble ingredients, plus the remaining 2 tbsp oil, then sprinkle over the beans. Bake for 30 mins until the topping is golden and crisp.

RECIPE TIPS

FREEZING

Freeze the crumble in the dish before the final baking. Defrost overnight in the fridge, then bake as above.

KNOW HOW

Sachets of bouquet garni can be found in the supermarket, but you can easily make your own: tie together a couple of bay leaves and a small bunch each of rosemary and thyme with some fine string.

Recipe from Good Food magazine, November 2007

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A star rating of 4.3 out of 5.31 ratings

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