Butter bean & squash crumble
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
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 2 hrs 15 mins
- 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.
- 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.
- 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.
Freezing
Freeze the crumble in the dish before the final baking. Defrost overnight in the fridge, then bake as above.
Per serving
428 kcalories, protein 17g, carbohydrate 62g, fat 12 g, saturated fat 2g, fibre 13g, sugar 18g, salt 0.93 g
Recipe from Good Food magazine, November 2007.
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http://www.bbcgoodfood.com/recipes/4848/
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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
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 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
Per serving
428 kcalories, protein 17g, carbohydrate 62g, fat 12 g, saturated fat 2g, fibre 13g, sugar 18g, salt 0.93 g
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