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Butter bean & squash crumble

Butter bean & squash crumble

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(23 ratings)

Prep: 25 mins Cook: 2 hrs, 15 mins

Moderately easy

Serves 6
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

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories428
  • fat12g
  • saturates2g
  • carbs62g
  • sugars18g
  • fibre13g
  • protein17g
  • salt0.93g
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Ingredients

  • 350g dried butter bean, soaked overnight in cold water
  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic clove, finely chopped
  • 1-2 red chillies, deseeded and finely chopped

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 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

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 1 tbsp chopped rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 tbsp chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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Method

  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.

  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.

  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.

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Comments (23)

VickiP39's picture
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Nice but not brilliant, not worth all the effort in my opinion. I was happy with it as a veggie, but resident meat-eater not impressed.
Crumble tasted a little 'raw' with the herbs.

sazbaz7's picture
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This is one of the best veggie recipes I have come across. Even my meat loving son and husband think it is great . If you can`t do without meat it is really good with sausages.

heatherbelle's picture
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Loved this! I made it with tinned butter beans as well - three average-sized tins. It was tasty and made loads. It would be wonderful to have in the freezer. I did change the topping slightly to make it a bit more interesting - to the listed ingredients I added a little grated parmesan and I rubbed in a couple of tablespoons of butter (instead of the oil). This would be a great dish to take to a "potluck" dinner or make for a buffet.

veritypinkney's picture
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I eat a lot of veggie food and found this a little dull. I added parmesan to the crumble and used less liquid but still wasn't overly impressed.

rhiannonclarke's picture
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How many tins of butter beans would be the equivalent to 350g dried? It would save an awful lot of time.

jennyhyatt's picture
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I found this way too wet for a crumble, so had to cook it longer to get the sauce to reduce down. Also, the crumble topping was a bit thin and needed to be a lot more crispy. Bit disappointed.

joanna_raeside's picture
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Nice veggie recipe. I also used a can of butter beans.

charlievmt's picture
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Im not a great butter bean fan and love a meat in all my dishes so i replaced the butterbeans for diced chicken which worked brilliantly.

i really enjoyed the dish as did the family, the crumble topping was lovely and will be using it as a topping on lots of other dishes.

emsmith's picture
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I used cannellini beans instead of butter beans (my husband has an inexplicable aversion to the latter) but otherwise stuck closely to the recipe...and it was just delicious. The sauce reduced beautifully and the butternut squash was so tender and juicy. Will definitely make this one again.

annemiek's picture
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I really didn't like this dish. It had very mixed reviews, half of my family loved it, the other half hated it. I thought it was very unexciting, big beans in a very winy-tomato-sauce. I served it with roast potatoes, which everyone ofcourse loves, but I wouldn't make this again. If you especially like butter beans, this might be very good.

marola's picture
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As I can not get butter beans here I used tinned cannelini beans instead, but I didn't hold back on the wine, there is no problem getting that! Really enjoyed this but I don't think it would feed six unless it was served as a side vegetable. We had it with jacket pots and yorkshire pudding. Lovely.

ireneg's picture
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I cooked this for a charity dinner party for my friends. It was delicious and I have passed the recipe on to one of my friends.

vegimite's picture
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This recipe is so simple but it tastes fantastic. I vary it depending on what I have in (chopped tomatoes instead of passata, leave out the wine and always used canned beans) and it always works fine. I don't usually have fresh herbs in so I use dried or a bit of pesto

Definitely one of my favourite recipes

notmum's picture
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This has to be one of my favourite recipes that I have tried from this site so far. I used canned butter beans, no wine as I didn't have any, I missed the garlic out (purely as I had to go out after dinner and didn't want to smell of garlic!) and made the crumble the traditional way using wholewheat flour.I did use quite a lot less liquid altogether, but the tastes were fabulous, I will be making this regularly.

dorienne's picture

I changed the topping slightly by using a standard flour and butter crumble and added parmesan. Just awesome. I cook in a couple of restuarants and will be putting this on the menu

juliejane's picture
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Delicious! Used a jar of butter beans, dried herbs and no wine but was still wonderful. Made it for tonights dinner and served with steamed veg. There is a lot left over as there is only two of us so I am looking forward to the leftovers!!

beverleyc's picture
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This is great even for non-veggies, and was really good cold in a lunchbox the next day. I used all the liquid in the recipe and found it was fine, not too runny at all.

Chilli flakes worked well instead of the chillies, this is a great store-cupboard recipe.

steve1209124's picture
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Another one much loved by the veggie crew in my family!

iancan's picture

Served this with Duck Tagine - Everyone loved it, although I'll reduce the amount of chilli next time. Leftovers the next day were even better!

1303sd's picture
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I used tinned butter beans and it was just as good, also saved a lot of time .
Beautiful flavours my grand children and husband loved every bit of it

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