Butter Bean & Squash Crumble Recipe

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

Method

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.

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