The BBC Good Food logo
Butter bean & squash crumble

Butter bean & squash crumble

By
Rating: 4 out of 5.30 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal428
fat12g
saturates2g
carbs62g
sugars18g
fibre13g
protein17g
low insalt0.93g
Advertisement

Ingredients

  • 350g dried butter bean , 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
FREEZING

Freeze the crumble in the dish before the final baking. Defrost overnight in the fridge, then bake as above.

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.

Goes well with

Recipe from Good Food magazine, November 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.30 ratings
Advertisement
Advertisement
Advertisement

Sponsored content