Butter bean & squash crumble

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• kingawhite

  2007-11-18 15:31:48.122413

  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

  2007-11-20 15:00:27.41807

  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

  2007-11-20 17:37:30.751653

  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

  2008-01-04 17:58:54.980097

  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

  2008-01-04 18:03:05.186427

  sarah's den rated this recipe

  

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• iancan

  2008-01-05 17:27:21.002242

  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

  2008-01-07 19:47:51.146274

  Steve1209 rated and commented on this recipe

  

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

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• Karen J

  2008-01-27 15:39:43.192789

  Karen J rated this recipe

  

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• bc500

  2008-05-01 13:44:27.857607

  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

  2008-06-07 20:07:35.597593

  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

  2008-06-20 20:47:17.226024

  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

  2008-06-27 19:51:16.020332

  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

  2008-07-15 16:26:57.780031

  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

  2008-07-28 17:57:39.190133

  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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• Marola

  2008-12-29 18:20:59.193514

  Marola rated and commented on this recipe

  

  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.

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• annemiek

  2009-02-02 10:45:07.838811

  annemiek rated and commented on this recipe

  

  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.

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• EmSmith

  2009-03-27 20:30:35.332525

  EmSmith rated and commented on this recipe

  

  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.

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• charlie

  2009-10-13 17:49:41.782751

  charlie rated and commented on this recipe

  

  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.

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• Katharine

  2010-02-26 22:37:18.814521

  Katharine rated this recipe

  

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• Yorkshire Bex

  2010-03-05 19:02:17.973852

  Yorkshire Bex rated this recipe

  

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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

• 50g breadcrumbs
• 25g walnuts , finely chopped
• 1 tbsp chopped rosemary
• 4 tbsp chopped parsley

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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

• 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, sugar 18g, salt 0.93 g

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