- 350g dried butter bean, soaked overnight in cold water
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, chopped
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
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
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 1 tbsp chopped rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
FreezingFreeze the crumble in the dish before the final baking. Defrost overnight in the fridge, then bake as above.
Know howSachets 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.