Butter bean & squash crumble

Butter bean & squash crumble

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(23 ratings)

Prep: 25 mins Cook: 2 hrs, 15 mins

More effort

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

  • kcal428
  • 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…

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)

rubyrabbit's picture
4

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.

wendygouch's picture

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.

kingamaria7's picture
5

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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