Butter bean & squash crumble

Recipe uploaded by

Mary Cadogan

10 ratings

Recipe by Mary Cadogan

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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.

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.

Per serving

428 kcalories, protein 17g, carbohydrate 62g, fat 12 g, saturated fat 2g, fibre 13g, salt 0.93 g

Latest comments and suggestions

• kingawhite

  18 November 2007

  kingawhite rated and commented on this recipe

  

  Absolutely fabulous! I cooked it for my family, being my husband a big meat-eater it was a gamble but even he loved it!!!!

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• Wendy

  20 November 2007

  Wendy commented on this recipe

  I cooked this dish for my sister and she really loved it. Eating the remainder of the dish the next day she said the flavours had really improved. On cooking the dish I found that I didn't put all the cooking liquid into the final dish as it would have been too wet, however this made a lovely base for a soup so wasn't wasted.

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• Cath

  20 November 2007

  Cath rated and commented on this recipe

  

  all the family loved it ......i used tinned chick peas and butter beans to save time and reduced the liquid the second time i made it.

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• sarah's den

  04 January 2008

  sarah's den commented on this recipe

  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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• sarah's den

  04 January 2008

  sarah's den rated this recipe

  

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• iancan

  05 January 2008

  iancan commented on this recipe

  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!

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• Steve1209

  07 January 2008

  Steve1209 rated and commented on this recipe

  

  Another one much loved by the veggie crew in my family!

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• Karen J

  27 January 2008

  Karen J rated this recipe

  

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• bc500

  01 May 2008

  bc500 rated and commented on this recipe

  

  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.

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• Julie H

  07 June 2008

  Julie H rated and commented on this recipe

  

  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!!

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• dorienne

  20 June 2008

  dorienne commented on this recipe

  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

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• sally

  27 June 2008

  sally rated and commented on this recipe

  

  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.

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• Vegimite

  15 July 2008

  Vegimite rated and commented on this recipe

  

  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

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• irene

  28 July 2008

  irene rated and commented on this recipe

  

  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.

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Ingredients

• 350g dried butter beans , 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 breadcrumbs
• 25g walnuts , finely chopped
• 1 tbsp chopped rosemary
• 4 tbsp chopped parsley

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 25 mins

Cook min 2 hrs 15 mins

Ingredients

• 350g dried butter beans , 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 breadcrumbs
• 25g walnuts , finely chopped
• 1 tbsp chopped rosemary
• 4 tbsp chopped parsley

Per serving

428 kcalories, protein 17g, carbohydrate 62g, fat 12 g, saturated fat 2g, fibre 13g, salt 0.93 g

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