Butter bean & squash crumble

6 servings 600 kcal or less bbc good food bouquet garni butter bean butter beans chilli chillies crumble mains over an hour passata savoury squash walnut walnuts

N/A

Source

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

50g breadcrumb

25g walnut , 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.